Which products do you prefer to cook with?
Are you inspired by certain countries for your cuisine?
On the one hand, by our nature and the seasons, but I have a great fondness for Asian cuisine.
Do you try out new dishes together with your team or do you stand at the stove alone?
Our dishes are usually created in teamwork. Everyone brings forward new ideas, expresses his point of view or utters criticism. In my opinion, this is the most effective way to make progress.
When did you discover your passion for cooking?
I grew up in an inn, so very early. Temporarily, I wanted to do something else. But at the age of 13 or 14 it was clear to me!
What is your personal favourite dish?
Duck with red cabbage and napkin dumplings.
Which ingredient do you always have with you? What can you personally not do without?
Dairy products and spices.
Do you have tips for hobby chefs on how to prepare gourmet dishes by themselves at home?
Buying the best possible quality, not too many components, focussing on the essentials and making that perfect. Here often less is more!
Product quality, cooking levels, taste and spice. These are the most important factors.
Not to put as many pretty things on the plate as possible, which are then not perfect.
How do you spend your time in quarantine?
Further education, developing new dishes, reading a lot.
Do you already know which dish you want to cook first when you are open again?
The menu for ‚Lukas Steak‘ has just been completed, the menu for the main restaurant ‚Lukas‘ is still in the works.