FOR ME, NATURE IN HARMONY WITH HUMAN CREATION COMES FIRST. THE QUESTION IS NOT ONLY WHEN AND TO WHAT EXTENT I CAN MAKE USE OF NATURE, BUT HOW I CAN FULLY EXPLOIT EVERY PRODUCT TO CREATE A NEW CULINARY EXPERIENCE FOR MY GUESTS.

I BRING EVERYTHING TOGETHER ON THE PLATE WITH PASSION AND DEDICATION - WITHOUT WASTE. MY ZERO-WASTE APPROACH MEANS THAT NOTHING IS LEFT UNUSED, FOR EXAMPLE: PEELINGS AND TRIMMINGS ARE NOT THROWN AWAY, BUT SEPARATED, ROASTED, FERMENTED OR EXTRACTED. THE BASIS FOR VEGAN JUS, BROTHS OR AROMATIC TEAS IS CREATED FROM ROASTING RESIDUES. THIS COMPLEXITY IN MENU DEVELOPMENT LEADS TO AN AUTOMATION OF MY MENUS THROUGH THE SEASONS. EVERYTHING THAT IS LEFT OVER NOW, I USE AGAIN LATER IN A DIFFERENT FORM AND WITH A DIFFERENT FLAVOR PROFILE. 
THIS PROCESS IS LABOR-INTENSIVE, BUT IT GIVES ME NEW INSPIRATION EVERY DAY. EVERY SUPPOSED “WASTE” OPENS UP NEW POSSIBILITIES - A CREATIVE FOOD CYCLE THAT DRIVES AND INSPIRES ME. AND IT IS PRECISELY THIS AWARENESS THAT I WANT TO SHARE WITH MY GUESTS.

​