I became a chef., because my grandparents had a farm and I've been involved with preserving, cooking, baking, slaughtering, etc., from a young age. An internship in my uncle's very good restaurant kitchen inspired me to pursue this career.

If I hadn't become a chef, I would have been Winemaker or affineur.

My style can best be described as: More classic again by now

“My father always used to say, 'At least if you're at work, I know where you are...'". He shaped me and taught me that work is not harmful and is enjoyable (even if it's more than 8 hours sometimes).

I find relaxation at concerts, on walks with our dog, or playing darts with my family. Privately, we love everything from the smoker.

Satisfied guests inspire me, and I look back with pride on 35 years in my profession. My style has become more classic again.

My aim is, to inspire young people for this wonderful profession. This suits Cologne and the surrounding area, where so many good restaurants with many nice colleagues for fine food.