I’m a chef by profession, some say I’m a chef.
During my training, the years in France have left me with the greatest mark on my dishes, where I have learned to take the simplicity of the Côte d’ Azur and the joie de vivre of the people with me into my dishes; the ingredients of which I mainly refer to from the surrounding area and bring them as genuine as possible onto the plate. My work has shown me that good products need no frills if they are prepared and served with respect.
The desire to present my strength and expressiveness elsewhere also arises from my tireless striving and my unbridled joy in my work, which I gladly pass on.
If you look at my curriculum vitae, you won’t find any mention of an art school or art academy, no talking about color theory and brushstroking. And yet – will you rightly ask yourself – an artist?
In my spare time, I feel a great need to express my feelings on canvas and with brush and paint. This is how moving pictures and sometimes sculptures of metal and scrap glass are created.
In the whole restaurant all paintings, each sculpture and furnishings were created by me.
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