I don’t cook to impress—I cook because it’s my language. Over the past 40 years, I’ve worked in kitchens that couldn’t be more different: from canteens to fine dining, from forest lodges to castles, from Grunewaldsee to Geneva. I’ve been a solo cook, a freelance chef, and a head chef. I’ve improvised, reimagined, and refined recipes—never losing sight of what truly matters: flavor, honesty, and a healthy dash of creativity.

Fine dining? That’s all well and good. But to me, good food isn’t about price—it’s about purpose. At FORTYS, that’s exactly what I bring to the plate: fresh, inventive dishes, thoughtfully conceived and skillfully prepared.

Cooking is like music to me: both rely on craft, experience, and intuition. What matters isn’t the grand performance—it’s the subtle harmony of the whole. Early on, I knew I’d rather create than consume, whether in the kitchen or with instruments. Many tried to talk me out of this profession—I chose it anyway. And I’ve never let go.