Munich, Bavaria, Germany
As a team, we have consistently increased revenue over the past few years, with significant growth in the event sector. Additionally, we excel in creativity, particularly in the vegan and vegetarian cuisine. For instance, our dish of roasted and baked bell peppers served on zoodle vegetables with ratatouille and lemon mayo showcases our ability to craft delicious low-carb options that cater to a variety of tastes and dietary preferences
Working at the renowned 1-star Michelin "Goldener Anker" under Chef Bjorn Freitag was an incredibly formative experience. In the high-pressure kitchen, I elevated my organization, personnel management, and advanced cooking techniques to new levels. I learned to lead a team, plan meticulously for service, and master intricate flavor combinations and plating. Additionally, our team catered for the Bundesliga's Schalke 04, allowing me to apply my skills in a different demanding context - coordinating nutritional meals for elite athletes. This proved excellent practice in operational execution. Overall, the exacting standards at "Goldener Anker" combined with the catering responsibilities stretched me tremendously as a chef. I emerged more organized, skilled, and confident - prepared to take on new leadership roles after this demanding yet rewarding experience.
At Little London, I had the opportunity to work my way up through the kitchen ranks to eventually become the head chef. It was a journey that demanded my full effort and dedication each and every day. Through sheer hard work and passion, our team transformed Little London into the renowned dining destination it remains to this day. As the head chef, I poured my culinary creativity into crafting an exceptional menu. Some of those signature dishes I developed during my tenure have stood the test of time and can still be found on Little London's menu years later. It's incredibly gratifying to know that diners continue to enjoy those recipes that were born from my relentless pursuit of excellence in the kitchen. Day after day, night after night, I gave Little London my absolute all - ensuring every dish met the highest standards of quality and execution. It was a grind, but also immensely rewarding to be the culinary leader guiding such a talented team. Together, through long hours and unwavering commitment, we established Little London as a world-class restaurant. To have some of my original creations endure as beloved menu items makes me immensely proud of the impact I had during my time as head chef. Little London will always hold a special place for me as the restaurant where I truly came into my own as a chef and culinary leader.
At Käfer, I had the opportunity to work for the renowned Bavarie restaurant. This top-class establishment had been awarded 16 points in the prestigious Restaurant Guide as well as two stars in the Esszimmer rating. It was a great experience to work in such a high-caliber operation and gain insight into the demands of a premier, award-winning restaurant. My time at Bavarie helped elevate my culinary skills to a new level.