My parents ran a prestigious restaurant near the Champs Élysées. Specialties like truffles and goose liver pate were on the menu. I was enchanted early on by the art of outstanding gastronomy. And of course I had the best teachers I could wish for. After my graduation I was sure that I would attend a hotel school. After graduating there and with all my experience, it was clear: I would open my own restaurant.
The “where?” Cleared up quickly. My mother, a true Berliner,
vaccinated me with Spreewasser and the idea was born!