My culinary journey began in 2005 as an apprentice at the Marriott Hotel in Hannover, Germany. It was there that I first learned the discipline, precision, and passion that the kitchen demands—a foundation that has carried me across continents and through respected kitchens.

From those early days, I moved through the ranks in the Marriott group, honing my skills in Hamburg and Frankfurt before joining the team at Bullerei in Hamburg under celebrity chef Tim Mälzer. Hungry for new challenges, I took my knives abroad—working in Canada, Australia, and back again—absorbing diverse flavors, cultures, and techniques along the way.

In Vancouver, I stepped into the role of Executive Chef at Bauhaus, bringing refined, modern European cuisine to life. In Toronto, I led the kitchen at Auberge du Pommier, one of the city’s most iconic fine dining restaurants, where I combined classical technique with contemporary creativity. I also worked as a private chef, tailoring bespoke dining experiences for clients, and as Corporate Executive Chef with Ink Entertainment, overseeing multiple high-end concepts.

Teaching became an important chapter in my career, first as a Chef Instructor and later leading continuing education programs at George Brown College. Sharing my knowledge with the next generation of chefs has been as rewarding as any service I’ve run—passing down not just skills, but a deep respect for the craft.

Today, with over twenty years of culinary and operational experience, a Certified Master of Culinary Arts designation, and the privilege of having worked under Michelin-starred chefs, I bring a global perspective, unwavering standards, and a passion for excellence to everything I do—whether in the kitchen, the classroom, or creating unforgettable dining experiences.