Interviewed October 2008
Gifted 3 star chef cooking in Germany near the Luxembourg border. I had dazzling food there in 2008, one of my best ever 3 star meals.
Q – How long have you been cooking professionally?
For 21 years.
Q – Where did you train to cook?
At the restaurant "Talmühle", owned by Gutbert Fallert (for 30 years) and by Harald Wohlfahrt at restaurant "Schwarzwaldstube" (***) ---both restaurants are in the "black forest"....(my home country
Q – How would you describe your style of cooking?
We offer a light, modern & cosmopolitan cuisine with a French basis.
Q – Is there a secret for a successful restaurant?
Everything you do - do it with love and personality
Q – Do you have a “signature dish” or favourite dish you enjoy cooking?
All dishes which are listed on my menu - because I only write down what I enjoy to eat and cook.
Q – Do you have a favourite ingredient?
Fish & fruits de mer.
Which restaurant do you most enjoy eating at on your night off?
Oud Sluis by Sergio Herman, Netherland.
What is your most interesting or fun experience from your time in restaurants?
The most interesting is a concept which I saw in Bangkok - it is called "Sea food market" (with a large number of living seafood and fish in tanks). You choose your living ingredients and you can look on when the cooks are preparing them in front of you.
What would be your “last request” dish?
A very good "Currywurst" or the "Sauerbraten" of my mother.
Is there another chef that you most admire?
I have to mention several names: Eckhart Witzigmann, Alain Ducasse, Joel Robuchon, Sergio Herman, Peter Goossens.
Any advice you would give to someone wanting to become a chef?
Endurance, talent, absoluted abandonment and love for the profession, personality, authority.
Any final thoughts you’d like to add?
I would like my guests to perfect performance (kitchen and service) in a style which is easy and informal and is fun.