Career

Born in 1959 in Feldbach, Styria, Austria, his career began in international gastronomy.

Early years and international experience in renowned restaurants and hotels in Europe and Asia – from Switzerland to Indonesia.

First awarded by Gault Millau in 1988.

DINING &
DRINKS

From the mid-90s onwards, concentration on a strictly natural and authentic cuisine, exploration of the triad of nature-pleasure-nutrition,

which led to a new culinary philosophy.

This philosophy is based on the use of genuine, organic and traditional ingredients to create unique modern taste experiences.

Co-founder of the Schönbrunn Seminars for the Preservation of Traditional Vegetable Varieties

Member of the leading networks on natural enjoyment, including:

Slow Food member since 1989

Self-employed chef and lecturer since 1995

Since 2011 member of the Ark Commission for the conservation and propagation of endangered products

PLEASE CONTACT ME FOR:

Seminars: Discover the variety of traditional vegetables and learn how to prepare them.
Workshops: Sharpen your senses for natural flavors and discover the importance of original foods.
Cooking sessions: Enjoy exclusive culinary experiences with authentic wines and "New Green Cooking".
Cooking classes and lectures: Learn the principles of my radically natural cuisine and how to implement them in your own kitchen.