About

What should i say? First of all im a cook, with theright pasion, i do my bet to teach my wy for me collegaues, and of course no chef does everyting in the same way, so actually we learn from eachother, we grow together in the industry. 

My way was like no other, i start my carreer in beautyful Ireland, with a rich gastronomy, of course from the wery bottom, with no english words on my mouth at all, did dishwasher for a good few months, wich was a learning process, so i can actually tell, one of the most important rule in a kitchen still. U could have a beautyful menu, u ccould have greatest chefs running around, still have to deliver clean dishes, enviroment around. Clean kitchen = Happy Kitchen.

i work my but off, until i reach my goal, to b a headchef, i did after 3 years. did a job in several industries, like 4-5star hotels, Catering company, A'la carte restaurants etc.

after 6 years unfortunately, had to leave the green Ireland and continou my journey in Austrian mountains , Suedtirol, where i worked as headchef, pastrychef, even linecook, and been a chief for canteen, so actually i have seen a good few different locations in Europe, to learn about different nations meals, and combine all those knowledge, to keep me going visit different locations, where other people pay to see 

Now, im in the stage to stay somewhere my choosen place to develop the business, and teach people my way of cooking, to give something back to my community.

I got a book written fron the passionate ones, want to try my taste for life, with the right insstructions, tryed reciepiesin big kitchen environment, of course the book for "whta the f... should i cook today" for home kitchen scale coming soon for the Ladys, with a hungry mouths at home.