After working for several years as a chef, I now observe cooking as an aesthetic practice between art and gastronomy. After a Master in curatorial studies at Goethe-University and Städelschule Frankfurt, I currently do a PhD at the Offenbach Academy of Art and Design to observe the visual presentation of food in arts and fine dining. Besides, I still work as a chef and project coordinator at the intersection of art and cooking as well as in research projects with a focus on gastronomy. In addition I lecture on the development of european fine dining.