I am a passionate and driven chef, born in 1991 in Flensburg, Germany. I search for inspiration on my travels and while dining out as well as through a strong connection and sense to nature and its seasons.
After growing up in Northern Germany, I successfully completed my three year education to be awarded the IHK Chefs Certificate in the young age of nineteen. After that, I moved to Frankfurt am Main to work for a year at the five-star Fleming's Deluxe Hotel Frankfurt City as Commis de Cuisine.
This was followed by a move abroad to work in Edinburgh, Scotland for two and a half years. I started as Demi Chef de Partie for nine months at the Radisson BLU Hotel, which was followed by a one-year stint as Chef de Partie at the restaurant Kyloe, and finally a leading position as Second Chef for nine months at Blackwood's Bar & Grill in the five-star Nira Caledonia Hotel. During this time in Scotland, I gained experience at the one-Michelin-star-awarded restaurants The Peat Inn near Saint Andrews, Scotland, and Texture restaurant in London, England.
After leaving Blackwood's in March 2014, I moved to Copenhagen, Denmark to find new inspiration in the New Nordic Cuisine. A month at Radio was followed by a Chef de Partie position at the Michelin Guide Bib Gourmand-awarded restaurant Kødbyens Fiskebar.
In April 2015, I joined the team of restaurant Mielcke & Hurtigkarl as Chef de Partie. There I worked with very talented and dedicated people under Head Chef Jakob Mielcke. Mielcke is listed by Phaidon as one of the 100 most creative chefs in the world, and the restaurant has been named by the Danish White Guide in 2015 as one of the top five restaurants in Denmark. After an incredible three years at the restaurant I moved on to be part of the opening of Restaurant Selma.
At restaurant Selma which opened in April 2018 I am working alongside Owner and Head Chef Magnus Pettersson as his Sous Chef in an international team of talented people. The restaurant gains much positive press, both national and international and holds since February 2019, just 10 months after its opening a Bib Gourmand award in the Michelin Guide.