projects

Our olive oil crazy "Bruda Gunna"

We hope for a commitment in 2013 as a guest cook in kränholm

valenbrook salers | April 2010

According to the Family Leisewitz & the "Delikatessen-Manufactur Valenbrook" we work at a direct-marketing-concept´s for the Valenbrook-Salers beef.
This breed of cattle from the French massif central is very robust & lives outside all-season.

The meat tastes sensational & is currently tested with the dry aged method in different kinds of preparations in cooperation with our project partner Donner's Hotel.

Donners "Wein & Küchenbar" in the Best Western Hotel Donner | Cuxhaven

We rearranged and redesigned 2 kitchens and 1 restaurant for the family Weber. Instruction and tutorial for the staff were certainly included.
Usp:
1. Chambrair with over 200 wines
2. Lasting fishing concept from and for the region
3. Own meat-label in dry aged showcase

Loui & Jules concept | Bremen

For our Loui & Jules concept we have created together with Rolf Sauerbier "the Bremen Café fool" unique layer-cafes.
These are gently roasted in the low temperature process and are truly a revelation!

restaurant bullerei tim mälzer & patrick rüther | hamburg

project leadership for the tv-star chef, conceptional conducting, negotiation with food & non food suppliers. planning and finishing the kitchens & counters with roland-germany.

hilton | nigeria / africa

project leadership for the tv-star chef, conceptional conducting, negotiation with food & non food suppliers. planning and finishing the kitchens & counters with roland-germany.

roland-germany | harpstedt

foodstyling / photo gallery „steel living“ for roland reference class kitchens conceptional codesign of the new catalogues and the corporate design. cooperating partner for the object area and creation of our academy center.

geschmackslabor | bremerhaven

gastronomical planning, image concept realisation, restaurant geschmackslabor bar & catering / interactive seasoning

nat. fine bio food | hamburg

development of the nat & weck serie, a combination of trading goods, convertibly salads & wokdishes. Planning & realisation of caterings as well as support solutions from 2 coaching chefs in the daily business

hudson loft restaurant | bremen

olivewood trays and table tops for focaccia dishes as well as personalized fancy foods & trading goods. Conceptual co/design for the Hudson river café

noodles | wolfsburg

gastronomic planning, conception restaurant noodles, wolfsburg

ber-bek working clothes | goldberg

co/development of the chef’s jacket patto for the ber-bek catalogue 2008

maritim hotels | germany

seminar & incentive lecturer for the area turnover enhancement food & beverage for the maritim group, Magdeburg. Establishing “new feel-good-kitchen” for the restaurant l´echalote 14 points in gault milliau, head of kitchen and service.

l´agricola | fulda / germany, apulia / italy

development of the “focaccia tray” (dish made of olive wood) development of different organic snacks for l’agricola in italy guest chef in apulia, south italy, olive oil seminars

biaroma | fulda / bremen / germany, apulia / italy

productmanagement, corporatedesign, Anuga tradefare performance

biaroma antipastibar & café

after incentive and show events all around the issues Biaroma, functional food, lifestyle & positive eating now follows our ready to use food concept.

sofitel hotel hamburg

staff instruction, olive oil seminar, tasting menu in coorporation with l’agricola