I started my training to become a professional chef at 16. Back then I already knew I found my place in the gastronomy business. To this day I cannot imagine a profession I would enjoy more.

After I successfully completed the training, I was able to work in different hotels and restaurants where they offer fine dining for seven exciting years.

When I received my certificate from the school of hotel management, I decided to spend a year in Bangkok to broaden my horizon regarding foreign food and dishes. The great city in Thailand was an excellent choice for that. I worked there as a management trainee in a beautiful 5-star hotel.

The variety of all kinds of food, produce, spices and herbs were mesmerizing and ever since then my style of cooking is inspired by it.

Back home in Switzerland I joined one of the biggest gastronomy businesses in Zurich as the food and beverage manager.

Since then great cooking is not only my private passion and hobby but the main part of my professional success.