Austria
I’m the founder of TPC Collection and a hospitality entrepreneur focused on private culinary environments, operational excellence, and sensory hospitality. For more than a decade, I’ve built my experience across private residences, luxury hospitality, and aviation — environments where discretion, trust, and precision are not added values. They are fundamental. My work sits at the intersection of hospitality, operations, and human experience. I think about how teams communicate. How service flows. How a room feels. How ingredients are selected. How presentation shapes perception. And how the best hospitality often works quietly in the background. But over time, I have also learned that meaningful experiences are rarely defined by things alone. They are shaped by attention, time, and genuine human connection. Sometimes a single conversation can change the way we see an entire subject. I believe time is one of the most valuable things we can consciously give — to people, to ideas, and to the work we genuinely care about. That perspective became part of the foundation of TPC Collection. Today, my work and writing focus on: • Private hospitality & culinary environments • Sensory hospitality & experience design • Operational structure & invisible systems • Service culture & team dynamics • Ingredient sourcing & quality • Discretion, trust & high-profile environments • Human connection in modern hospitality I’m particularly comfortable in high-profile, protocol-sensitive environments involving international private clients, diplomatic settings, and executive-level stakeholders. My strength is bringing structure, clarity, and calm to demanding environments — creating experiences that feel seamless and effortless to the people living in them. Working globally.
TPC Collection is a founder-led private hospitality concept focused on bespoke culinary environments, operational excellence, and sensory hospitality. Working across private residences, family offices, exclusive events, and international private settings. Beyond culinary services, TPC Collection extends its hospitality philosophy through two curated sensory collections: Unfiltered and After Hours. Personally managed from the first conversation to final execution. One point of contact. One standard. One responsibility.
Supported kitchen operations as a weekend staff member within a highly frequented tourism-focused hospitality business in Tyrol. Responsible for the preparation and presentation of dishes during high-volume service periods and seasonal peak operations. Recognized for reliability, teamwork, and maintaining a consistent and professional work ethic under pressure.
Worked within pharmaceutical manufacturing operations in an internationally regulated GMP environment at Novartis Technical Operations. Responsible for the production of protein solutions and related daily manufacturing tasks in compliance with GMP and HSE guidelines, conducting sampling and testing procedures including documentation within operational systems, preparation and sterilization of process equipment for production, as well as training and onboarding of new employees. Additionally involved in projects related to new product implementation and process optimization initiatives. Recognized for strong technical expertise, precision, reliability, quality awareness, and the ability to consistently deliver professional results under high workload and time-sensitive production conditions.
Owned and managed a highly frequented restaurant and small hospitality business including a 5-room accommodation operation. Responsible for daily operations, kitchen and service coordination, guest relations, staff supervision, purchasing, and maintaining high hospitality and quality standards. Built a strong regional reputation with high guest satisfaction, regularly hosting business travelers, corporate guests, and returning clientele in a professional and service-oriented environment. Developed extensive experience in business ownership, operational leadership, hospitality management, and customer-focused service execution.
Managed evening kitchen operations within a traditional hospitality environment in Kitzbühel, focusing on Austrian cuisine, smooth service execution and consistent quality standards during high-volume evening business. Responsible for service coordination, food preparation, kitchen organization, hygiene standards, and maintaining efficient operations under pressure.