I don’t cook to impress – I cook because it’s my language. In over 40 years, I’ve experienced cuisines that could hardly be more different: from canteens to fine dining, from foresters’ lodges to castles, from Grunewaldsee to Geneva. I’ve been a solo cook, a hired cook, and a head chef, improvising recipes, thinking ahead, refining them, and never forgetting what really matters: taste, honesty, and a healthy dose of creativity.

Michelin-starred cuisine? All well and good. But for me, good food isn’t a question of price, but of quality. At FORTYS, I bring exactly that to the table – fresh, imaginative food, cleverly conceived, well-executed.

For me, cooking is like music: both thrive on craftsmanship, experience, and emotion. What matters isn’t the grand entrance, but the subtle sound of the whole. I knew early on that I preferred creating to consuming, whether at the stove or with instruments. Many tried to talk me out of this profession, but I chose it anyway. And I never let go.