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 "My passion lies in the cultural practice of food, conceptualising new ways of eating and combing sensory elements. I move between designable 

processes methodically, from the idea to the concept - up to the holistic implementation."

The origin of my creative work can be found in my many years of working as a chef with different culinary backgrounds. Through my studies in Product and Process Design, I found the tool to bind my interests.

In the past years I have been working with sensory experiences and culinary art, developing recipes for start-ups, designing food concepts for restaurants and hosting experimental dinners in my studio in Basel, Switzerland.

My independent work as a food designer and my involvement as a creative consultant are wonderful experiences. I am excited to continue pushing the boundaries of culinary artistry and bringing innovative concepts to life.

Whether you wish to reserve a dinner spot, require aid in realizing your culinary concept, or are in search of a collaborator for an exceptional project, send me a message..

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