Chef at THE LIBERTY
I am a true northerner and come from Oldenburg, where I grew up and did my apprenticeship as a chef. Before I started fine dining, I travelled a lot and worked on Helgoland, in Switzerland and in New Zealand. Now I have been a chef for several years. In 2016, I cooked my first star with my team in the Eifel, which I successfully defended the following year.
I've been in Bremerhaven since February 2018, so I've been with the hotel since it opened. I wanted to return to the north and took the opportunity. I find it a great advantage that I come from the area and know the country and its people, because in a restaurant, you first have to "get to know" the surroundings - the people and the products as well as regional specialities.
It's important to me that we don't waste any products. What we buy, we also process. We don't want food-wasting. Otherwise, we try to buy products from the region, but we don't commit ourselves to that. In general, what we use is very high quality. In my kitchen, the product is always in the foreground. I refrain from over-seasoning so as not to distort the actual taste too much.
I am a passionate cook and it is personally very important to me to inspire my guests and offer them a pleasant stay with us at the Mulberry St restaurant. To this end, I create seasonal and regional menus with zing in collaboration with my sous chef Johannes Sommer and the entire team. If you have any special requests in addition to what we offer or would like to try something different and special, please feel free to contact me and we will try to make this possible.