I think in processes—because I know them from the ground up. My professional journey began in the kitchen: as a chef in high-end restaurants in Sylt, Ischgl, and Berlin. That’s where I learned the importance of precision, timing, and team dynamics—and how crucial it is for every detail to come together at the right moment.

After earning my degree as a Certified Business Economist, my focus shifted: from preparation to management, from the plate to the system. As a restaurant manager, operations manager, and now as division head for school catering at 40 SECONDS, I’m responsible for systems that must function on a small scale in order to succeed on a large one.

What continually drives me is the goal not just to design structures, but to make them sustainable. I lead by thinking ahead, planning proactively, and ensuring that people can thrive within clear processes. Continuity and change aren’t opposites—they depend on each other.