Since the age of 3, I enjoyed spending time in the kitchen with my grandmother and helping her. It has always been a great pleasure for me, especially the preparation of desserts has fascinated me. Therefore, it was clear early on that I wanted to become a pastry chef. I started my apprenticeship as a pastry chef in Krems an der Donau. After completing my training, I worked for several years in a pastry shop. As a journeyman, I then took a break as an au pair. Through a former colleague, I eventually discovered the art of patisserie. This led me to Tyrol for several years, where the world of patisserie opened up entirely new possibilities. Since then, I have been passionately involved in and fascinated by this art.

For me, the principle of regional and seasonal ingredients always applies. In the Salzkammergut region, it is easy for me because there are many great products available from the immediate neighborhood. The philosophy of "Landhaus zu Appesbach" is to source as much as possible from here, which makes it easier for me to prepare desserts with the various flavors of chocolate. In collaboration with my great kitchen team, we constantly create new creations. My philosophy is to bring something creamy, something crispy, and something fresh to the plate, in order to address different textures and flavors simultaneously. However, the classics of Austrian cuisine must not be missing for me.

It is really difficult because each dish can speak for itself and have its own significance. But one keeps coming back to my mind. It was during a champagne and caviar tasting event in Tyrol. My former team and I had developed a dessert with Udzungwa 70% chocolate, roasted cauliflower, pear, caviar, and lemon thyme. The combination surprised all of us and was very well received by the guests.

As mentioned before, the goal of "Landhaus zu Appesbach" is to source ingredients as locally and fairly as possible. This aligns with my mindset and makes my life easier since we have the same quality standards.

I love the variety of flavors of the chocolate and find the brand's philosophy wonderful. It is easy to work with and offers great possibilities with its different flavor nuances. This creates space for creativity and innovation.