artist + chef working at the intersection of food, art and ecology
based in Berlin
Cooking as a way to slow down time, cultivate community and reclaim pleasure.
I am driven by a desire to reimagine our collective relationship to food and food systems, through a re-centering of locality, seasonality and nourishment for ourselves and the earth. My culinary ethos is rooted in a reconnection to land through foraging, fermentation and a whole-ingredient approach to cooking.
I want us all to eat well.
spring pea / wild garlic / mint / genmaicha onigiri
smoked trout / fried shallot / leek onigiri
grosser garten / buerobumbum
wilmersdorf train station
2026
cured halibut, pickled yorkshire rhubarb, sorrel, angelica;
cod liver pate, pickled shallot, lamb crumble, chive oil, honey
Slippurrinn
Iceland, 2024
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arancini, saffron aioli
artichoke + ricotta tart, strawberry gel
squid ink + buckwheat blini
Miu Miu x Chelsea Turowsky Studio
Berlin, 2025
preserved lemon ricotta, vingarola, salsa verde, basil oil
zucchini blossoms, anchovy, romesco, garlic flowers
radish tempura, toum, red pepper oil
Garten Mitte
Head Chef, 2026
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lemon verbena infused melon with olive oil powder
carmalized zucchini baozi
matcha mochi
sansho rice paper flowers
The Ordinary x Lucky You Studio
Berlin, 2025
spring vingarola, parm broth, yolk
soba, soy broth, pickled mushrooms, garlic flowers
pickled mushrooms, ginger labneh, lemon verbena oil
Garten Mitte
Head Chef, 2026
whipped butter;
red wine poached pear, blood orange olive cake
Fruit Fly Supper Slub
Chicago, 2023
wild garlic risotto
charred scallion ajo blanco, seared snap peas, salsa macha, preserved lemon
Garten Mitte
Head Chef, 2026
lemon ricotta pancakes, blueberry compote, whipped apple butter
smoked trout soft scramble
green garden herb shakshuka
Sustainable Brunch Menu Dev - Cafe Botanico
Berlin, 2025
confit artichoke, koji cheese, lardo;
torta della nonna
Terrafranta / Franca Osteria
Florence, 2025
duck bordelaise dumplings, chili crisp, fruit fly supper club;
salmon skin, salmon sashimi, pickled rhubarb, fried shiso
Fruit Fly Supper Club,
Chicago, 2023
Numeroventi
Florence, 2025
spring pea ricotta tart, rose + pistachio kheer, scallop ochazuke + pickled persimmon
Fruit Fly Supper Club
Chicago, 2022/23
chuwanmushi, pine cream, lamb + cod XO, rye crumb
Slippurinn
Iceland, 2024
shaved asapargus salad, pecorino, mint;
lemon sesame biscotti
Fruit Fly Supper Club
Chicago, 2022
frites + orange jello shots
Fruit Fly Supper Club
Chicago, 2022
food funeral
with Elin Ringsted
Pollenzo, Italy, 2025
shrimp & pork shumai;
peche melba, toasted brioche ice cream, meringue
Fly Supper Club
Chicago, 2022
parmesan gelato;
passion fruit, earl grey & hazelnut mignardise
Fruit Fly Supper Club
Chicago, 2022
celery gooseberry salad;
farro + pork cabbage roll, beet hibiscus labneh;
beet-cured lox
Fruit Fly Supper Club
Chicago, 2022
fish delivery;
spring peas
Italy, 2025
