MY STORY
From where did my love for truly good food and nature’s magnificent bounty start? The answer is simply and truly my dear mother Helga – a magnificent cook in her own right!
My mother raised me humbly in the beautiful countryside of Franconia in North Bavaria, Germany where most of our daily family life revolved in or around the kitchen, which had a large wood fired range. This is where my school homework was done and I always helped her cooking for the family because I was simply fascinated and inspired by her from a very early age.
I couldn’t have had a better teacher. Nothing was eaten out of season, as we truly lived by the seasons. I remember childhood days of gathering wild berries in our forests, picking fruits, potato picking, gathering fire wood for the harsh Bavarian winters and my mother making her famous country wine.
Our lovely old village had beautiful farms, a great baker and butcher’s shop and a famous Maltster. And so it came that I started my chef’s apprenticeship at the local village hall at the tender age of 14.
Thank you Mama, you are always in my thoughts.
I am the little fellow in the checkered trousers with my mother Helga and my brother Peter and my sister Irene.
CLASSICALLY TRAINED
I gained my experience and classical training, working through the ranks from apprentice to Master Chef in various 5 star hotels, spa hotels and top restaurants in Germany, Switzerland, Ireland and the UK, including The Savoy Hotel in London where I was Premier Sous Chef and prodigy of Mr Anton Edelmann.
DISTINGUISHED CAREER
I then went on to join the team at L’Ecu de France in St James, London – a truly top class French restaurant where I was very proud to be the youngest Maitre Chef in their history. I then became Executive Head Chef with Bob Peyton at Stapleford Park in Leicestershire and then Executive Chef at The Naval & Military Club (The In and Out Club on Pallmall, which stands under the presidency of HRH Price Philip the Duke of Edinburgh.
WORLD-CLASS CHEF
I am holder of the revered Master Chef Diploma and longstanding member of the Royal Academy of Culinary Arts United Kingdom. I am a member of the Scotch Beef Club an accolade given to me by Lord Strathclyde in the House of Lords. I have been bestowed with the International Order of Auguste Escoffier.
