I function best where others say, “That’s not possible.” Questioning and creating new structures, developing concepts, and radically turning processes on their head—that’s exactly what drives me. I have no desire to conform to the rut: For me, change isn’t a risk, but a tool.

I’ve been working at 40 SECONDS Berlin since 2004, first as a freelance chef, later as a permanent employee. I was there when the WECC opened, organized refugee catering at Tempelhof Airport, and implemented catering concepts for FORTYS, THE DAWG, and a pop-up restaurant at RBB. I’m currently designing the tender and implementation of school meals. I’m always about thinking things through from the ground up and then actually doing them.

People say I’m loyal, focused, and meticulous—others call it “genius and madness.” Perhaps both are true. I’ve learned that attitude can be a source of controversy. But also that it can sometimes create the very change that others consider impossible.