“MY FAVORITE THING TO COOK IS...

quality. And as for what I’ve learned: Over the course of my career, I’ve chosen what works best for me. There’s no need for me to start cooking Asian food now.

OUR REGION ...

is something that I really value. We have some fantastic suppliers here and I know a lot of the people who run the farms in person. A baker just brought over some bread that was nothing short of outstanding!

ROUTINE...

isn’t really my thing. We develop a new menu every six to eight weeks so things don’t get boring. Otherwise, I get to the point where I think: I can’t stand the sight of this any more.

THE WÜRTH FAMILY...

comes here a lot. Mr. Würth likes to eat lentils with spaetzle (a traditional German pasta) and he sometimes comes into the kitchen. And Bettina Würth congratulates us whenever we win an award. That’s something I really appreciate!

ONE OF THE TRENDS THAT I’M HAPPY TO FOLLOW...

is that of molecular cuisine: I can use a texturizer to solidify balls of tomato oil. It looks great on the plate.

NEW AVENUES...

are something that I’m open to, but I embark on them carefully. I like to reinvent old dishes, for example, by cooking a slightly lighter version of Beef Wellington. I like to focus on nuances, not experiments.”

The Würth Group operates five hotel and catering establishments in Germany.