“EVERY KITCHEN, EVERY SERVICE AND EVERY TEAM SHAPED MY UNDERSTANDING OF HOSPITALITY, PRECISION AND GUEST EXPERIENCE"
01.
DIE
RUDEREI
HANAU
GERMANY
CASUAL DINING & EVENT HOSPITALITY
This was the place where I first discovered my passion for hospitality and kitchen culture. What started as a job after school quickly became the beginning of a much bigger journey. Through busy services, large wedding events and close teamwork, I experienced early on how much emotion, energy and coordination great hospitality truly requires.The atmosphere of service and creating memorable moments for guests made me realize that gastronomy was more than just work — it was the environment where I truly felt at home.
Highlights:
First professional kitchen experience
Wedding & event hospitality
Team-oriented service culture
High-volume operations
02.
VILLA
KENNEDY
FRANFURT
GERMANY
LUXURY HOTEL HOSPITALITY
My first steps into luxury hospitality started at Villa Kennedy, where I was introduced to the discipline, structure and standards of an international hotel environment.
Working within a professional hotel kitchen taught me the importance of consistency, precision and maintaining excellence under pressure.
During this time, I realized that my personal path was leading more and more towards ambitious fine dining kitchens driven by creativity and craftsmanship.
Highlights:
Luxury hospitality standards
Professional kitchen structure
International guest culture
High-pressure service environment
03.
TROYKA
ERKELENZ
GERMANY
MODERN RUSSIAN FINE DINING
Joining Chef Alexander Wulf marked a defining turning point in my culinary journey. The kitchen environment at TROYKA introduced me to a completely new level of precision, discipline and ambition.
Every service demanded focus, consistency and attention to detail — shaping both my technical skills and my understanding of modern fine dining hospitality.
In our first year together, the restaurant was awarded its first Michelin Star, an achievement that deeply influenced my standards, work ethic and professional mindset.
Highlights:
Michelin Star awarded
Precision-driven fine dining
High-performance kitchen culture
Modern Russian cuisine
Intensive service environment
04.
EDEN ROC
ASCONA
SWITZERLAND
THE LEADING HOTELS OF THE WORLD
After completing my apprenticeship, I continued my journey in Switzerland at Eden Roc Ascona. a luxury lakeside resort on the shores of Lago Maggiore and part of The Leading Hotels of the World.
Surrounded by Mediterranean influences, international guests and one of the most unique hospitality settings in Switzerland, I deepened my focus on Italian cuisine and refined product-driven cooking.
The combination of Swiss precision, Italian elegance and the relaxed atmosphere of Lago Maggiore broadened my understanding of luxury hospitality far beyond the kitchen itself.
Highlights:
The Leading Hotels of the World
Luxury lakeside hospitality
Focus on Italian cuisine
Mediterranean culinary influence
International guest culture
Product-driven cooking
05.
FRANZISKA
FRANKFURT
GERMANY
PROGRESSIVE GERMAN VINTAGE CUISINE
Back in Frankfurt, I joined Franziska — a restaurant that combined contemporary fine dining with one of the city’s most iconic hospitality settings high above the skyline.
Working in an ambitious and fast-paced environment with open kitchen culture, refined service and strong product focus further sharpened my understanding of modern urban hospitality.
The restaurant became known for its unique culinary concept, panoramic atmosphere and recognition within Germany’s fine dining scene, receiving attention from guides such as Michelin and Feinschmecker.
Highlights:
Recognized by Michelin Guide
Featured by Feinschmecker
Open kitchen & chef’s counter
Contemporary fine dining atmosphere
Skyline dining experience
06.
FRIEDAS
&
FRIENDS
FRANKFURT
GERMANY
CONTEMPORARY DINING & HIGH VOLUMEN HOSPITALITY
For the past two and a half years, Friedas became the place where I evolved from being solely focused on fine dining techniques into taking real responsibility for leadership, organization and team culture.
Although the cuisine followed a more approachable and less formal concept, the focus on high-quality products, consistency and genuine hospitality always remained at the center.
Managing high guest volumes, building and training a kitchen team and growing into the role of Junior Head Chef shaped my understanding of what it truly means to lead a kitchen beyond cooking alone.
The experience taught me how important structure, communication and team spirit are in creating successful hospitality on a daily basis.
Highlights:
Junior Head Chef responsibility
Team building & staff training
High-volume kitchen operations
Product-focused contemporary cuisine
Leadership & kitchen organization
Fast-paced service environment