Why did you become a chef?

"My first contact with the culinary profession was during an internship in my school years. After that, it was quickly clear to me that my school-leaving qualification would be followed by training as a chef. However, this did not stop me from completing further voluntary internships, which solidified my decision. I already discovered my love for the profession during my apprenticeship. I was fortunate in my training period to work independently and "cook a fixed post."

What is the most beautiful thing about your job?

"The diversity and the different opportunities that this profession brings. A chef has the whole world at his disposal.

Making guests happy with what you can get out of food."

What has been the biggest challenge so far?

"The Corona Pandemic: The current uncertain situation; the team's motivation at this time, but also my own. There has to be a lot of positive energy at the moment to even see a light at the not foreseeable end. Giving up, however, is not an option!"

What does respect for food mean to you?

"For me, respect for food is firmly linked to its handling. Food should be handled sparingly and with appreciation. For me, this includes not only the maximum utilization of a product, but also the appropriate price. We have a great responsibility towards food and living beings!

During the pandemic, we helped out at our organic farm, Gut Eichethof. The work there grounded you immensely. When you process what you've grown yourself and follow the path from seed to harvest, for example, you see what goes into a product. Then to refine this product.....there is hardly anything more beautiful, it fills you with pride!"

 How important is sustainability in upscale cuisine?

"Very important! In my eyes, the upscale gastronomy has a role model function and should also face up to this responsibility. But of course this doesn't only apply to the upscale gastronomy."

How exactly do you bring sustainability to your restaurant?

"We process, for example, woods from our own forest, we process self-sown herbs, plants and flowers. We get vegetables, beef and pork, chicken and turkey, among other things, from the castle's own Eichethof estate. We try to use the product as a whole.

But we also make our own tofu from our own soybeans, for example."

Which Nesmuk knife is your favorite and why?

"The slicer knife - it is very versatile. I use it for filleting fish, portioning meat, cutting vegetables - it is optimal for the various cutting techniques.

And then there's the saw knife as well as the chef's knife, which are next on my list."

What made Nesmuk knives different from other knives you've worked with before?

"The first touch already makes you feel that it is a special knife: the feel of the handle, the sharp blade. The pleasant (light) weight and the perfect balance."

What words would you use to describe Nesmuk knives?

"Attention to detail at its best."

What fascinates you about a really good chef's knife?

"Each knife is individual, the impressive craftsmanship that goes into a knife added to the sharpness and edge retention."

Why are good tools (like Nesmuk knives) so important in your profession?

"On the one hand, it brings time savings that should not be underestimated; on the other hand, ergonomics are of great importance: good hand tools fit well in the hand, so work can be done for a long time without fatigue; uniform pressure can be applied; the mouthfeel of the food being processed changes for the better."

What personal connection do you have to your cutting tool?

"I treat it with a lot of respect and affection, because I know how much handwork and time goes into such a knife. It also takes some of the work off my hands and gives me an incredible amount of fun at work."

What inspires you ?

"Nature, foreign countries and cultures, my environment: family and friends, and last but not least, food itself."

Where do you get your inspiration?

"I always go through life with my eyes open, many ideas are also found in everyday situations. But I also like to travel, gathering new impressions that I take back to my kitchen. I also like to present old family recipes in a new way, so my dishes tell a personal story."