Why did I become a chef? I ask myself this question again and again. To answer that question, I do not need many words.
I became a cook because I helped out a lot in my parents‘ restaurant and I became aware of one truth: This was me. This was what I had been sent here to do. It was a conscious decision that I made early on.
From day one, my years of apprenticeship in the Black Forest were very demanding. As a young man I had no idea what I was getting into. But, in the end, I came to several conclusions: Yes, I have learned a lot. Yes, this gives me pleasure and yes, this is the right profession for me.
Today, these conclusions have not changed. I have chosen the best career for myself.
To become what I am today took hard work, discipline and perseverance. However, that alone would have not sufficed. There was also luck and above all, people who trusted me and believed in me.
 HOTEL TRAUBE TONBACH, Baiersbronn
 HOTEL WEISSES RÖSSLE, Hinterzarten
 BRENNER‘S PARK HOTEL, Baden-Baden
 RESTAURANT MARCOBRUNN - SCHLOSS REINHARTSHAUSEN, Eltville