Since 2009, I have pursued my passion for creating culinary magic on the plates of my guests with great dedication. I completed my formal culinary training between 2009 and 2012 at Villa Medici in Münster, Germany. To further refine my professional profile, I also earned a qualification as a culinary operations manager from the ICA Institute of Culinary Art in Koblenz in 2014. My culinary journey has taken me through world-class kitchens both at home and abroad—from stints at the Hilton Hotel and Restaurant Runway 34 in Zurich, to the Valbella Inn Resort in Switzerland and Keukenmeesters Catering in the Netherlands, as well as various leadership roles as Head Chef and Sous Chef in renowned establishments. Currently, I am applying my extensive experience as Head Chef at Hotel Schwarzmatt in Badenweiler.

What defines my cooking: I love working with fresh, high-quality ingredients to craft flavors that tell a story—flavors that make the hearts of my guests (and my own) sing. One dish I am particularly proud of—a creation that always makes me think, "Yes, this is absolutely spot on!"—is a harmonious blend of traditional craftsmanship and modern sophistication, designed to resonate with guests on an emotional level and leave them truly delighted.

Let’s create unforgettable culinary moments together!