Playful and provoking.
Elegant and edgy.
Bold and bubbly.
Characteristic and catchy.
Signature and surprise.

My journey into the culinary world began with an apprenticeship at the *****S Brenners Park Hotel & Spa. There, I was introduced to a variety of food concepts, from the haute cuisine of the ** Michelin-starred Park Restaurant by Paul Stradner to the conceptual sharing plates at Fritz & Felix, the elegant simplicity of a French bistro at Rive Gauche, and a banquet portfolio that included catering and live cooking for exclusive weddings and events. During those three years, I also started participating in cooking competitions where I loved getting creative and just starting with a bunch of ingredients, a carte blanche, and a good kick of adrenaline and time pressure. My dedication led me to the German Youth Championship, where I left as best Jungköchin and with a gold medal for the Baden-Württemberg team.

One year later, after finishing the apprenticeship and a messed up dream of cooking my way around the globe due to the pandemic, I joined the ** Michelin-starred Restaurant EssZimmer in Munich as I love the art of plating and the pursuit of perfection. Yet I felt a strong pull towards further developing my own style. My curiosity led me to explore fermentation, especially sourdough baking and winemaking. So I enrolled at LMU University in Munich, traveled (and cooked) through Scandinavia, spontaneously joined pop-up events, and spent the harvest of 2021 at Weingut Huber.

Studying business at the university gave me some tools for starting up but also the freedom to soak up diverse culinary inspirations and channel my creativity into offering tasting experiences, private dinner parties, wedding concepts, art-infused culinary events, and a four-hand dinner at the Eden Roc Hotel at Lago Maggiore. My time at the experience marketing agency Avantgarde also allowed me to see projects from a management perspective, taking me to Lisbon and Copenhagen for exciting ventures.

I am grateful for the last semesters, being able to mess around with food and natural wine, between university and my own little business, organizing both elegant and edgy events.

With my recently handed-in bachelor thesis about the influence of extrinsic visual and auditory cues on taste perception, I want to dive deeper into the combination of art, music, and gastronomy.

I want to continue painting culinary stories.

Being bold and bubbly, buzzing with crazy and creative concepts.