Fresh fish, seafood and barbecue specialties.
Coming from a family of traveling showmen, I helped in the family business when I was only six. You could say that I was born into the gastronomic life and have remained true to her until today.
For me, it was clear early-on that my future career would be in gastronomy and so in 1995 I began my training as a cook at the Wöhrdersee Hotel Mercure in Nuremberg. Immediately after learning this skill, I went on to an apprenticeship as a restaurant specialist with Charly Krestel at the Sudhaus. In 2000, I became the head chef of the Hotel/ Restaurant Elch in Nuremberg, working for Eva and Robert Horka.
A year later I decided to see the world and so I took a job on various cruise ships such as the MS Arkona, the MS Deutschland and the MS Arosa. At the same time, I spent several months a year in various positions at the Schindlerhof - lastly as Chef de Rang, before I decided to settle down and take over the function of the head of the restaurant. I worked at the Distlerhof in Diepersdorf as restaurant head and in 2013 I became part of the management team and head of service in the catering organization of Café Wohlleben and in catering at Keepers & Cooks. Since 2016, I am the head of the Restaurant Opatija.
I like to share my years of experience with colleagues, so as manager of the Barcode Union I have trained as a coach. What does it mean to be a coach? A good friend, a member of the family, a spouse or even a mind reader! I realized during my exam to become a coach that I may have a license to lead, but not to put someone on the spot! Now I let my team grow at an emotional level, which is just what I owe them as a coach!