My Story

Based on my experiences as a chef for over 30 years, I’ve learned that passion often comes from the most unexpected places—like when I was a teenager tinkering in my father’s mechanic shop in Germany. He wanted me to follow in his footsteps, but I was far more captivated by the aromas coming from my mother’s kitchen and my grandmother’s oven.

After culinary school and an apprenticeship in a classic French cuisine,
I spent years exploring Spanish, Mediterranean, Italian, and Caribbean cuisines. Along the way, I served as Executive Chef in some of New York’s most prestigious hotels, even creating a Pan-Asian menu that landed in the Best 100 Restaurant Menus in NYC.

But life has a way of steering us toward our true calling. When my mother faced breast cancer and Alzheimer’s, I realized how vital a wholesome diet is for health. I explored every nutritional path I could find, eventually discovering the power of a whole food, plant-based lifestyle—one that’s also oil-free and gluten-free. I learned it’s not just about personal health; it’s about caring for our planet and future generations.