MY PHILOSOPHY

With my experience in high-end luxury gastronomy, I combine creative finesse with precision and an international fine dining standard. 

My culinary journey was especially shaped by my time at Restaurant Troyka, where I had the opportunity to deepen my understanding of modern haute cuisine at the highest level.

Afterwards, I worked as Junior Head Chef at Fridas in Frankfurt, where I was responsible for developing refined culinary concepts and contributing to the restaurant’s creative direction. With passion, innovation, and a strong commitment to quality, I was able to help create distinctive gastronomic experiences.

Working in Michelin-starred restaurants has had a lasting influence on my approach to product quality, aesthetics, and flavour. My style combines modern elegance with international influences and a clear culinary identity — always with the goal of creating exceptional dining experiences and memorable moments for guests.