I learned from my father as a child that cooking can only be done with heart and soul. I am fully committed to his motto and teach it to my children as well.

As my husband used to be a restaurant critic, I have been lucky enough to be able to visit the best and most unique restaurants in the world. From that time on, my relationship with desserts changed radically. This change  was accompanied by an insatiable desire for knowledge.

Greatness based on simplicity:

I am looking for nature's treasures, in spices, herbs, locally available, even seasonal ingredients grown in our own herb garden in Vienna. I strive to create high-quality flavor compositions, which I put into unique works of art.