I became a chef because I've always loved to cook, and I always wanted to do something that challenges me creatively and, furthermore, brings me together with many different people.

If I hadn't become a chef, then perhaps I would have become a mechatronics engineer.

My style can best be described as: classic, international, honest, down-to-earth.

My first boss during my apprenticeship had a significant influence on me. His name was Mr. Heuwinkel and he was the head chef at the Hotel Drees in Dortmund at the time.

I am proud of what I have already achieved and of my strong team, who together with me, with great dedication and passion for many years, manage to make our guests happy.

I am very happy with the current state of affairs as it is. I remain curious and look forward to any new challenges that may come my way in the future.

Cologne is fine dining because our city offers a wide variety of different, exciting international cuisines and the overall culinary diversity is very great.

Sustainability in the kitchen and in operations is very important to me. It forms an indispensable part of our work. This is the only way we can survive in the future.

I relax from work with my family. My daughter and wife always spur me on. At home, I prefer to cook vegetarian food.