For me, food is a mood — and I serve you mine. My menus follow the seasons and what inspires me at the time. I often change a menu even five days before an event: I want the food I serve to excite me, too.

Summer brings grilled food, fresh salads and light flavours. In autumn and winter, I turn to root vegetables and the last harvests from the garden: richer flavours, more spice, and food that warms both body and soul.

From dinners for 15 to catering on film sets, company summer events, street food and private dinners with a sommelier — every event has its own character.