Young. Creative. Uncomplicated
My grandmother awakened my love of cooking in me. Even as a child, I regularly stood at the cooking pot in my hometown of Duisburg and thought up my own dishes. This passion led me to the Michelin-starred kitchen directly after my apprenticeship. After working in Cologne, Essen-Kettwig and Mülheim an der Ruhr, I was appointed head chef at Restaurant Hannappel in September 2018.
I design my menus as an alternative to classic cuisine. Young, relaxed, fresh and high-quality - these are my trademarks. For example, I use light essences and vinaigrettes instead of traditional sauces. We receive a lot of praise for this. For me, the positive feedback from our guests is an incentive: I want to inspire them anew with my creations every time they visit.