Q What has been the highlight of your career so far and what else do you hope to achieve?
“I was a head chef twice so far, both in very challenging venues. While the first period was a very rough learning curve, during the second one I actually felt I’m doing a solid job as a boss/mentor (of nearly 30 chefs!) and manager. This was definitely a highlight for me and an incredibly emotional time also. An achievement I’d love to accomplish is coming up with a brilliant dining concept that is based on vegetables and operates sustainably and profitably. “
Q What advice do you have for young chefs starting out in this industry?
“Well, in today’s media-controlled reality when everyone basically can title themselves as a ‘chef’ – I’m not quite sure what would be the right answer! But being faithful to my old school values, I’d advise to choose wisely who to work for or with, and invest as much in working habits (cleanliness, efficiency, organization etc.) as in creativity and knowledge. Lastly, I’d warmly advise to have an open mind to other inspiring things in life. It’s never all about food. “
Q What would you like to be remembered for?
“Not really bothered with my remembrance. If a handful of lovely people will remember me as a good friend, that’s more than enough. “
And finally…
A moment on the lips or a lifetime on the hips?
“I try and keep my hips in good shape, and not on the expense of some lip action!!! There’s a way to do it, and it’s called exercise.”
