"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.
