When I was still going to school, I fell in love with the gastronomy business and worked in different hotels, restaurants and bars. Today I look back at my almost twenty-five years of experience in the catering business – starting from running a restaurant in a hotel in England to founding and running my own cooking school in Spain, to which I still keep very tight relations, to running the kitchen team of a catering business in Munich.
I understand my profession and my health not as a set condition, ut as a constantly changing process. And I grow with my clients, with their tasks and challenges, and with my surroundings. This is why I studied nutrition, and due to my passion for sports, specialized in sports nutrition, got trained as a systemic coach and as a trainer in Somatic Intelligence.
Gastronomy, the culinary arts and the topics of food and nutrition run like a golden thread through my life. Therefore, I am very happy to be able to advise people in gastronomic questions, together finding the right solutions, and accompanying processes and changes or start-ups in constructive ways.
When I say that it matters to me, to enable people to enjoy their lives in a healthy way and help them to have a peaceful relationship with their body, it is not empty words, but my most profound conviction.