Born in East-Germany, my culinary journey began at the age of 17 on the island Juist, in the North Sea (Northern Germany).
I started as an apprentice at the Hotel Achterdiek, one of the best and most exclusive ranked Wellness and Romantic Hotels in North Germany. I was able to experience and learn the basics of Culinary Art in those great 3 years of education.
This high level of education in high-end French and Classic German Cuisine became the base to develop my own cooking style. I earned my degree in Culinary Art in 2001
It was time for me to start my own career.
I moved to Tirol, Austria in 2001 starting at my first job as “Commi de Cuisine”, in the “Traumhotel Liebesroth Flueh”. We performed classic Austrian Cuisine on a high level.
In 2006 I took the opportunity to go back to my home country, Germany. I settled down in Duesseldorf, which became the highlight of my career. My cooking career stepped up to the next level by starting to work in a 2** Star Micheline Restaurant and I met my current wife. We got married in 2010 and have two very lively sons. I worked at Hummerstuebchen, the 2** Micheline Star awarded Restaurant for 3 years. At that time, Hummerstuebchen was in the top 25 Best Restaurants in Germany.
In 2008 an opportunity arose to become The Chef de Cuisine, (Executive Chef). This was also my first Grand Opening, being fully responsible for the entire set up and crew of a Restaurant, called VEN. This was located in a designer boutique hotel, “Innside” in Duesseldorf. After a very successful Grand Opening Phase, I was responsible to create and maintain a high-end menu with a high-end team to serve the high-end clientele in the fashion city, Duesseldorf. VEN was in the Top 3 of “Best Restaurants in Duesseldorf”.
VEN and this outstanding team of talented cooks and servers got the attention in the culinary scene in Duesseldorf and the surrounding areas. We were recruited to organize, plan and operate several High-End happenings in the fashion metropole. Events for the designer Gerry Weber, Bvlgari, Gucci and Celebrity Parties for the Nobel Prizewinners happened on regular basis. I was blessed to gain a lot of experience in the field of planning and executing major events. We served any guest count from a few hundred to several thousand. Facing many different challenges my team and myself grew beyond ourselves multiple times. VEN was my homebase from 2008 to 2014. I was able to gain so much experience in all fields hospitality related. From behind the scene, to front of house, making sure all guests are well taken care of all the way to keeping my team motivated and happy.
In 2014 I decided that it was time for me to move on.
Blessed with many opportunities I expanded my knowledge in Hospitality. The kitchen and the food were always the center of my work, but I also earned skills in management, Restaurant Openings, reorganizing existing Restaurants, and hosting all kind of events. One of my highlight in those years was the opportunity to work side by side with Paul Jaminet, one of the leading experts in dietary nutrition in the United States. We opened a Restaurant with a very special and healthy food concept (Paleo Concept) on the most famous street in Duesseldorf – The Koenigsalle. You can compare this street to the 5th Avenue in New York.
Finally, a dear friend of mine (and a fantastic co-worker) and I opened a VIP Club-Restaurant for a highly exclusive Golf Park in Duesseldorf. Taking ownership of this wonderful facility and knowing our staff trusted us and our concept was a great honor. In addition to the daily club-business, we hosted numerous weddings, birthday and celebrity parties alike and from time to time we grew beyond ourselves.
I could not be more thankful for the time I enjoyed working and living in Duesseldorf, Germany!
While our kids grew up and time passed by, my family and I decided it was time to for a change.
After visiting Fredericksburg, Texas multiple times we decided to move this beautiful town with it’s deep and traditional German roots. It is the perfect place to raise our children and we love the country life in this charming town. I met the owner and founder of Side Street Hospitality in Fredericksburg an had the honor to take ownership of the culinary part at Otto’s German Bistro, in Fredericksburg. I experienced such a warm welcoming atmosphere of locals and tourists alike that the 1,5 years of operating at Otto’s flew by. In 2021 I was approached by another Hospitality Group in town and was offered to be the Executive Chef at SAGE, Restaurant and Lounge. I planned SAGE’s Grand Opening and we performed elevated guest experience from day one! I enjoyed the 3 years and this exciting journey very much. I was able to create a network in Fredericksburg of local suppliers, partners and co-workers that I till today enjoy working with.
My German heritage and knowledge in traditional German Cuisine, paired with my experience in high-end culinary establishments, food presentation and major high-end events, offered me the opportunity to create something big in Fredericksburg, Texas. After 3 years of leading the culinary team at SAGE Restaurant and Lounge, sadly, the building was sold and will no longer operate as a Restaurant.
Fredericksburg and the Hill Country is a very special place. The culinary variety and the great local products are some of the best I have worked with in my career.
With that being said, I am absolutely exited to see what adventures are waiting for us.
HG Culinary 