I´ve always wished to be a chef, without having any ideal model either in family or famous people. My career began at the beginning of the 90´s in Austria, I´ve moved at the famous hotel Savoy in London in 1999. Both those experience from abroad were really benefit, especially in 90´s. I had a chance to meet excellent service and gastronomy which was only waking up in my country that time.
A lot of the inpiration comes from the travelling. Due to perfect cooperation with my collegues in team are new meals created and all of us have some kind relationship with that and this is what maked real food.