Any chef who is seeking happiness in his profession, needs perseverance and patience, steady nerves, exquisite sensitivity – and a good education.
Markus Rathe and Götz Rothacker laid down the foundation of my professional career during my apprenticeship at Geisel’s Private Hotels in Munich. Anthony Walsh (Canoe restaurant) and Jason Bangerter (Auberge du Pommier) in Toronto built on it, and Josef Sauerschell and Leonor Payeras gave me at their Majorcan restaurant (Es Racó d´es Teix in Deia) the “fine tuning” in terms of cuisine and wine.
Born in Munich in 1979, I grew up with my father’s excellent home-cooking and my mother´s art for decorating the table.
After graduating from the College of Tourism and Leisure Management in Innsbruck, I decided to step into the professional kitchen.
In winter 2007 / 8 I had the idea of offering a high-quality culinary Villa service for holiday rentals, and a Private Chef Service based on Majorca. The concept of Private Cooking & Wine was born.
A lot has happened since 2008. Private Cooking has developed from an enthusiastic idea into a successful small business with a great concept: providing a culinary experience, well done, but unpretentious and based on passion for local food, products and personal relationships with producers in the area. All this within your own home or holiday rental and always with personal and service-orientated treatment.
The positive feedback of clients from all over Europe and the growing trend of having a private chef at home for special occasions, gave me the idea of expanding my concept and my interpretation of a perfect Private Chef Service: close friend and excellent chef Matthias Schmid always shared my philosophy and now offers private cooking classes and small, personal events in Bavaria with Private Cooking Chiemgau – around the beautiful holiday area of lake “Chiemsee” and the city of Munich.
My cooking style is Mediterranean and natural. The ingredients for my cuisine, I buy at selected regional dealers: fish and seafood from the harbour of Soller, meat from free-range Angus cattle farm “Son Mayol”, cheese and delicacies from the Santa Catalina market, Italian ice cream without additives from Gelati Mossa in Valldemossa, olive oil and wine from my favorite bodega in the mountains of the Tramuntana. Vegetables and fruit I buy – if it does not grow in my own garden – in the market or directly from organic farms.
A trusting and friendly relationship with the suppliers is the secret to get the best products! Of course I am happy to share my sources, so have a look at my Friends and Partners page, where you will find more about some of my providers. In my blog, I also introduce you to my latetest discoveries or long-friend producers on the island or simply to people with inspiring ideas and interesting products to buy and enjoy on this great island.
Private Cooking always adapts to the wishes of the customer, in keeping with my style of cooking and seasonal possibilities. I cook whatever suits your mood, the occasion and the season.
I am looking forward to being a part of your villa holidays,