As a little boy I loved playing with pots and pans. Whenever we went out for dinner I would order the most special dishes from the menu.
The logical next step was to train as a cook. When I was 16, I started as a junior cook. I progressed to deputy chef and then head chef. I opened my own restaurant in 2010. I gained a wealth of experience under various star chefs who provided me with a sound basis in classic cuisine.
My cuisine is characterised by beautiful, honest products, creativity and passion. Together with my dedicated team, I strive for perfection every day.