About
I have worked for many years as a chef and executive kitchen professional in restaurant and hotel environments. My background is rooted in hands-on kitchen work, menu development, production structure, product knowledge, and the discipline of building recipes that do not just sound good, but actually work.
Alongside operational kitchen practice, I focus strongly on core techniques, recipe development, and the question of how professional kitchen logic can be translated into a clear and practical form. That is also where my book projects come from.
In my books, I combine experience from classical cooking with a calm, direct writing style. I am interested in recipes and subjects that have substance, are explained clearly, and hold up in practice - across both German and English projects.