Vita
10 October 1995
The beginning of cooking
At the tender age of five, I stand purposefully and confidently at the stove and cook my first meal single-handedly. It should be tasty spaghetti bolognese. Whether it was really delicious, you could not determine due to the penetrating spiciness.
2008-2011
Apprenticeship to a chef
At the 3 star superior Ringhotel Schlossberg in Neustadt/Orla in Germany I learn the craft of cooking.
2011
Parkhotel Villa Altenburg
In the 3 star superior hotel I work as a chef. I accompany both the à la carte business, as well as various events and buffets.
2012
On the way at sea
On an river cruise ship I start my job as a chef. After six month I can call myself Sous Chef. I take over the job as chef and now I´m responsible for the management and security of the kitchen.
2014
"Hei Oslo"
As an à la carte chef I collect new impressions and experiences in Norway's largest hotel chain "Scandic Hotel Group".
2015
Formation private chef service Schaak
More variety ist almost not possible. As a private chef I do not just assist in a classic way in different kitchens. I share my knowledge in cooking courses, advise restaurants and offer individual catering for a variety of events.