I became a chef, ...
...because I want to make other people happy and put a smile on their faces with my food.

If I hadn't become a chef, …
…I would have become an event manager, because you're always faced with new challenges and projects in that role.

My style can best be described as:
A light, authentic country cuisine, inspired by my world travels. My guests also tell me that I have a feminine touch.

Who or what has shaped me?
The various national cuisines and the many international colleagues I was fortunate enough to work with. And also my trainer – what you learn first stays with you.

That spurs me on.
Goals and pressure. I find it difficult to perform without deadlines.

My biggest mistake was,...
…in the early stages of my career, I didn't learn the craft skills in two or three-star kitchens. I became head chef very early on. But with my world trip, I went my own way and ironed out that mistake.

I am proud of:
What we've achieved in the last year: We've built two restaurants with a large team and managed to gain new regular customers. Besides that, I've managed to build my own company with Kenzolie, which offers Tunisian organic olive oil and premium spices, among other things.

That's what I want to achieve:
Not having to work every day in nine years.

Cologne is fine dining because…
…there are so many different concepts and national cuisines: from the street food stall to the two-star restaurant, and from the Argentinian steakhouse to the wine bar.

Sustainability in the kitchen and operation I find...
…very important. We try to use goods as sustainably as possible through the shared kitchen of the two restaurants. We also source many products from local farmers.

How do you relax?
I relax from work with sunshine. I need warmth and sun.

What do you cook at home?
I love barbecuing. Delicious vegetables with a great marinade or even some cevapi.