PHILOSOPHY
LOVE
For me, there is hardly a better way to meet people with love and an open mind than to cook for them. My friends know this very well and therefore often come to me to cook for them. I express my love through my food and there is hardly anything nicer than making people happy with it, inspiring them and opening up new worlds of taste to them. My family, friends and customers appreciate this.
INGREDIENT
Unfortunately, you can't conjure up anything from a shoe sole. A good dish depends on its ingredients, but also on the way you treat them. How you handle the ingredients is just as important as their quality. I treat my ingredients the way I would like to be treated myself. With love, respect and care. It's not always about the look, but more about the content, because beauty doesn't make the pot boil. A prepared plate, however, should look as beautiful as possible. A good friend of mine and famous chef always says 'the art of the plate is when you can't leave anything out'.
TIME
Cooking good food takes time. Time to concentrate. Time for precision and passion. Time to take your time and act quickly when necessary. Time to cook a fillet à la minute or a good Bolognese over two days. Time to rest and prepare. Time to find the best ingredients. Time for the correct storage and processing or ripening of the food. Time to create a beautiful plate or table. It is this time that I dedicate to cooking but also to the people who eat my dishes. Because life is too short to eat badly.
IT'S ME
The story goes that as a small child I hardly ate anything. Except at my grandmother's, who was a very good cook. My grandparents had a farm. As a small child I saw how animals were slaughtered and made into sausages. I helped with the asparagus harvest and picked strawberries and cherries. Good home cooking was done three times a day. The kitchen was the center of everything. People cooked, ate and gossiped there all day long. It was always warm, cozy and sociable and smelled wonderful. Love was at home there.
At the age of ten, the South of France became my new home. My parents took me and my brother to the best restaurants in France at an early age. There I supposedly always chose the most expensive dish on the menu. From a very early age I ate everything that French cuisine puts on the table. From sea urchins, oysters, foie gras and frogs to various innards.
Ultimately, I learned a lot from my mother, a great cook who taught us French cuisine in France. With her, I was able to see how food is prepared with love and how it tastes just as good. This certainly not only shaped my palate, but also awakened my passion for good cooking, attention to detail and good taste.
These experiences had a lasting impact on me and I started cooking for myself and others at an early age.
When I was a student, my part-time job in the kitchen of a fancy London restaurant gave me a lot of insight into professional cooking. I tried out all kinds of cooking styles - be it Mediterranean, South American, Asian, Indian, gluten-free or vegan. Every cuisine is always a challenge for me and I love to draw culinary inspiration from our many travels.