MY START WORKING IN THE KITCHEN
I started working in the kitchen during an internship at the restaurant of the famous chef from Luxemburg - Léa Linster. I was 14 years old. That internship literally set the table for my future cooking endeavors. Professionally I started cooking when I was 21 years old. At that time I graduated from high school and started the training to become a chef.
MY EARLIEST & FONDEST FIRST MEMORY OF FOOD
The beautiful set up of our family meal at home when I was a little child.
WHICH INTERNATIONAL CHEFS HAVE INSPIRED ME THE MOST?
There is not just one chef....every great chef has an aspect to be admired for! Sergio Herman for his natural individual passion of doing things, Joachim Wissler for his discipline and structure, Chefs like Alain Ducasse or Joel Robuchon for their entrepreneur-ship, Jonnie Boer for running a 3-star restaurant, a hotel etc.
MY STYLE OF COOKING
Throughout my origins I am influenced by both, the European and the Asian culture. So is my style of cooking: It’s a European style of cuisine with an Asian, especially Japanese, influence.
MY "FAVORITE" CUISINE
I think every cuisine has its own one of a kind charm. I love the Mediterranean cuisine for its light and fresh dishes which stand for enjoyment of life. Olive oil, paprika, tomato – these kinds of flavors and aromas. But I also think that the south-east Asia cuisine is very exciting. These mixture of sweet & sour and spicy is great. Add to that the fresh herbs – just outstanding. The love of the Japanese cuisine comes from the focus on the individual products. I like the German cuisine as well – because of the soul food dishes. I am in love with the French cuisine too. These classic traditional dishes increase every chef’s heartbeat. Last but not least I love the South American dishes, too. These Ceviche, Tortillas…these spicy and gravy dishes – they are so tasty. As you can see, I love them all.
WHICH DISH I LIKE COOKING THE MOST
To be honest and that may surprise everyone: Omelette. I am talking about the natural omelette with melt butter in a pan and add whisked eggs with a little mayonnaise to it. I really love it, when you make a nice, oval omelette. I adore the state when liquid egg becomes creamy and soft and the texture changes slowly. To catch the moment of the perfect cuisson is so crucial and therefore a big challenge. It really makes you happy when it works.
WHAT I LOVE ABOUT MY PROFESSION
I love it to have the opportunity to cause emotions and make our guests happy. In addition to that, I like it to achieve something with my team.
WHAT IS INSPIRING TO ME?
The education of my parents inspired me to become a chef. They taught me the value of the culinary, which is an essential and important part of our culture. When it comes to dishes, I get my inspiration through the seasonal products, conversations with my team, especially my sous chef, other chefs and of course my journeys throughout the culinary world. For me it is very important to interpret everything in my own style.
MY ULTIMATE DREAM
Tthat’s really a tough question. But the ultimate dream is to create a certain recognition at the gastronomy worldwide, that when someone sees one of our dishes, it is recognized as one of the Werneckhof.