was born in Erfurt in 1969 which, in those days of the Cold War,
was part of the old East Germany. But I was lucky to grow up in
a family where good food was always appreciated.
my grandmother and my father were keen amateur chefs and their
passion for cooking encouraged me at quite an early age to take
it up and experiment with their recipes.
initial training was at the Erfurter Hof, the most famous hotel
of my home town. Then in 1989 at the age of 20 I moved to East
Berlin to work at the 5* Palast Hotel.
afterwards the Berlin Wall came down and I took full advantage
of the new freedom of movement to take up a position in Switzerland
and spent two highly formative years at the 5* Grand Hotel Regina
in Grindelwald . . . this was the foundation of my knowledge of
and love for classical cooking which has remained with me ever
since. In 1992 I moved to London which I now consider to be my
Over a ten year period I worked in some of the citys finest
5* hotels: The Dorchester, The Berkeley, The Lanesborough and
Claridges. Then I got itchy feet again and decided to have
a spell in the sun . . . I became Executive Chef at Choupana Hills
Resort and Spa in Madeira, Portugal.
it was also part of my continuing culinary education . . . I discovered
fusion cuisine. A marriage of Portuguese, Asian, French and North
African influences allowed me to experiment with all manner of
innovative and intriguing dishes . . . in fact, during my time
there the restaurant was deemed to be the best on the island by
many food guides and magazines.
in 2004, the opportunity arose for me to return to London as Restaurant
Head Chef of the 5* Ritz Hotel in London. The chance to work with
my friend, mentor and Executive Chef John Williams was too good
were doing our best to ensure the culinary baton of Escoffier
and Brillat-Savarin is carried with dignity into the 21st century.