I started as a trainee in a canteen kitchen in the Frankfurt area before working as a chef in the Black Forest, Spain, a Heliskiing lodge in Canada, Scuol in Switzerland, and a 3-star restaurant in Mannheim, Germany - experiences that led me to work with Chef Martin Göschel, preparing a variety of cuisines for our four restaurants. 

Besides the daily ordering of food supplies, controlling deliveries, preparing the "mise en place" in the four kitchens, and ensuring standards are met for the service teams, I act as a liaison between the culinary team and the Chef. I share information with both sides, lend an ear to team members and offer any advice I can. I like the fact my work is versatile – there are daily (sometimes hourly!) challenges that need immediate attention. No day is the same, so flexibility is essential.

Spanish cuisine, especially Tapas. I make myself simple Spanish food or at times a traditional German dish like my mother’s family meals. Due to my wonderful experiences working and living in Mallorca, my dream is to return, one day, to Spain.

Nature is what I love most about the Saanenland. I go snowboarding in winter, hiking, running, enjoying the sun and lakes in summer.