A sustainable way of performing food and thinking lead my unshattered vision of a gastronomy that creates work conditions where people and our planet can strive. Since I am 3 years old I am handling big knives creating food that you just want to eat. World-class chef skills combined with the love for exceptional team work I transform organic, seasonal, regional ingredients into dishes you have never had.
2020-2021 Building DAS ANABOL
Full concept and construction of a creative and small, unconventional gastronomic experience. 7 days a week Bistro and once a month fine dining events. Keeping it up and running successfully during the pandemic with an exquisite take-away. I have left the project in 2021, the location has expanded on its own and has taken a different direction, far from my culinary core values.
Scroll through this 1,5 year adventure:
2013-2015 Masters of Art&Sciene - University of Applied Arts. Exploring food in all its facets including my master thesis ‘Matters of the tongue’
2012-2015 Langsamfood Supperclubs all over Vienna.
Underground, artistic 4-10 course meals served as an evening filling event. With only organic, local ingredients. Ever-changing locations, food and joy.
Das Supperclub Kochbuch
Als einziger österreichischer Supper Club ist Langsamfood dort vertreten und teilt Rezepte und Erfahrugen über diese besondere Art des dinnierens.
Zum Aritkel von Der Standard hier.