Professional Chef | Shanghai | China
Who are you and where do you come from?
I am from Bielefeld in Germany
When did you start working in a kitchen?
Quiet late with 18 in 1991, at this times no hotel wanted to take me in as 16 years old to start my apprentice ship, so I had to do 2 years business school
Where does your inspiration come from?
Traveling and see what colleagues create... But don't copy find your own way...
How would you describe your style of cooking?
From working in different country's and continents you take from all jobs the best and somehow after many many years you still use it and a new way...
What is your favorite ingredient?
Fresh greens / Beef / Eggs
What is your favorite thing to cook?
In Restaurant classic Rossini and at home simple and easy Some great soups and stews
What is your favorite cuisine?
Western kitchen, but living in Shanghai and my wife is Chinese we go most of times to local restaurants
What is your advice to people who want to become a chef?
You have to love what you do, don't do job hopping for references, find your own way and obey your chef
What is your ultimate food dream?
Meet Yann Bernard Lejard, met already in Norway Marc Veyrat as guest chef
Where are you working now?
Since 2012 in Shanghai in Käfer Munich's first restaurant in Asia
Where do you see yourself in 1 year, 3 years and 5 years?
1 years still in Shanghai, 3 years we will see what comes in live and in 5 years living in Cambodia and opened already our restaurant integrated in my wife's photo studio.