About Me

My Culinary Style:

With a background heavy in traditional French fine cuisine, my cooking style has developed into one that is distinctive and elegant in nature. I use simple ingredients with a creative and unique approach. My inspiration and passion for cooking is highlighted through the delivery of my work.

My Professional Experience

The four-star hotel "Neue Post", Mayrhofen, Austria, 3 years
International/austrian/bavarian cuisine

The five-star Fairmont Hotel "Vier Jahreszeiten", Hamburg, Germany, 2 years
International/french/asian cuisine

The five-star The Landmark London Hotel, London, England, 1 year
International/french cuisine

The gourmetrestaurant "Stadtpfeiffer" (1 Michelin Star), Leipzig, Germany, 3 years
International/french/regional cuisine

Restaurant Canoe Brook Country Club, New York, USA, 1.5 years
International/american cuisine

Restaurant Auerbachs Keller, Leipzig, Chef de Cuisine "Historische Weinstuben", Germany, 2 year
regional, fine cuisine

Restaurants in The PLAZA NEW YORK CITY, New York, Chef de Cuisine, 1 year
international/american cuisine

since 2015 Restaurants in The PENINSULA HOTEL NEW YORK CITY, New York, Executive Sous Chef
international/american cuisine