Telegram
Now in Algarve, Portugal
After graduating from a renowned cooking school in Vancouver and winning multiple culinary contests, I received job offers from across Europe. I chose to follow my passion, spending 27 years working in various European countries. This journey allowed me to gain experience and inspiration in renowned hotels and Michelin-starred kitchens in Italy, France, Germany, England, and Switzerland. My personal cooking style has also been significantly influenced by experiences in India, Australia, and South Africa, as well as my two former restaurants in Frankfurt, Germany.
These diverse experiences helped me develop my unique culinary philosophy: “Simple Gourmet Cuisine.” The true secret to gourmet cooking isn’t found in Michelin stars, meticulously decorated tiny portions, or designer cutlery. Instead, it lies in fresh ingredients, a harmonious blend of international cuisines, and a generous seasoning of my passion for cooking and curiosity for new discoveries.
What I love most is catering to the diverse palates of my clients, constantly creating new menus that perfectly match their preferences and needs.
Hidden Aromatics
Food is far more than mere nutrition. It embodies emotion, memories, security, belonging, and joy, along with beauty and health. Such a significant part of life deserves our utmost respect, especially for its ingredients. Naturally, I prepare all my dishes – from signature sauces and dressings to delightful sweets – with the freshest ingredients.
Hidden Aromatics
Food is far more than mere nutrition. It embodies emotion, memories, security, belonging, and joy, along with beauty and health. Such a significant part of life deserves our utmost respect, especially for its ingredients. Naturally, I prepare all my dishes – from signature sauces and dressings to delightful sweets – with the freshest ingredients.
Menu Examples
In the kitchen, aromatics are the soul of many dishes. These carefully selected ingredients – be it garlic, onions, ginger, or fresh herbs – create the foundation for deep and complex flavors. It always fascinates me how these aromatics, when prepared correctly, can influence not only taste but also mood and well-being. They are key to satisfying us, relaxing us, and making us happy through food.
Menu 1
Huckleberry’s Menu STARTER Avocado-Lime Mousse, Green Asparagus, Cherry Tomato, Saffron Aioli. Organic Frozen Wine Grapes. FIRST COURSE Choose 1 dish Flambéed Goat Cheese with Maple Syrup-Salted Cashews, Served on Red Lettuce with a Dijon-Orange-Balsamic Dressing and … Read More
Menu 2
Basic but Beautiful 3 Course Menu STARTER All inclusive Bread and Algarvian Olives with Herb Butter and Sea Salt. FIRST COURSE Choose 1 dish Roasted and Caramelized German Brie Cheese with Heirloom Tomatoes, Basil, Toasted Pumpkin Seeds and Cranberry Balsamic … Read More
Menu 3
Indulge 4 Course Menu STARTER Choose 1 dish Chicken Wings in Sweet & Piri-Piri Spicy Glaze, Fresh Algarve Lime and roasted Sesame. Small Miso Soup, Green Onion and roasted Sesame. FIRST COURSE Choose 1 dish Canadian Caesar Salad with Chicken … Read More
Menu 4
Exclusive 4 Course Menu STARTER Frozen Grapes.Small Miso Soup, Green Onion, and Roasted Sesame Seeds. FIRST COURSE Choose 1 dish French Goat Cheese Parfait, Semi-Dried Apricots, Green Asparagus, Pecan Nuts and Baby Lollo Rosso Salad, Lightly Drizzled with Blood Orange … Read More
Menu 5
Luxury Tasting 8 Course Menu STARTER Avocado-Lime Mousse with Green Asparagus, Cherry Tomato and Saffron Aioli. Miso Soup with Scallions, Toasted Sesame Seeds and Roasted Sesame Oil. FIRST COURSE Canadian Caesar Salad with Chicken Strips Sautéed in Mango Butter, Cracked … Read More
Menu 6
Portugal Pure 5 Course Menu STARTER Chicken Wings in Sweet Piri-Piri Spicy Glaze, Fresh Algarve Lime, Toasted Sesame. FIRST COURSE Brandy Flambéed Prawns served on Fresh Al Dente Vegetables. Caramelized Goat Cheese Candy with Salted Nuts and Fresh Figs. MAIN … Read More
Huckleberry’s Menu
STARTER
- Avocado-Lime Mousse, Green Asparagus, Cherry Tomato, Saffron Aioli
- Organic Frozen Wine Grapes.
FIRST COURSE
Choose 1 dish
- Flambéed Goat Cheese with Maple Syrup-Salted Cashews, Served on Red Lettuce with a Dijon-Orange-Balsamic Dressing and Large, Sautéed Herb Croutons.
- Vodka-Lime Cured Sea Bass Fillet, Pickled Radish, Caramelized Shallots, Mango Tartare.
MAIN COURSE
Choose 1 dish
- Flambéed Goat Cheese with Maple Syrup-Salted Cashews, Served on Red Lettuce with a Dijon-Orange-Balsamic Dressing and Large, Sautéed Herb Croutons.
- Vodka-Lime Cured Sea Bass Fillet, Pickled Radish, Caramelized Shallots, Mango Tartare.
DESSERT
Choose 1 dish
- Peanut Butter-White Chocolate Mousse.
- Pineapple Carpaccio, Salted Nuts, Walnut Ice Cream.
Basic but Beautiful 3 Course Menu
STARTER
All inclusive
- Bread and Algarvian Olives with Herb Butter and Sea Salt
FIRST COURSE
Choose 1 dish
- Roasted and Caramelized German Brie Cheese with Heirloom Tomatoes, Basil, Toasted Pumpkin Seeds, and Cranberry Balsamic Reduction.
- Lime-Maple Glazed Salmon Fillet, Fennel Carrot Onion Sauté, and White Wine Beure Blanc
MAIN COURSE
Choose 1 dish
- Slow-Seared (Chorizo, Sun-Dried Tomato, and Black Olive) Stuffed Chicken Breast with Potato, Green Olive, Tomato Ragout, and Parsley Sauce.
- North Portugal Pork Entrecôte with Rosemary Black Pepper Sea Salt Crust, Rustic Roasted Veggies, and Parsley Rice.
- Oven-Roasted Vegetables, Caramelized Onions, Mediterranean Fresh Herbs, and Salted Red-Skin Potatoes
DESSERT
Choose 1 dish
- Port Wine Poached Algarvian Figs, Toasted Poppy Seed Crumble, and Creamy Lemon Ice Cream
- White Chocolate Toffee Brownie, Vanilla Ice Cream, and Braised Agave Peaches
Indulge 4 Course Menu
STARTER
Choose 1 dish
- Chicken Wings in Sweet & Piri-Piri Spicy Glaze, Fresh Algarve Lime, and Toasted Sesame.
- Small Miso Soup, Green Onion, and Roasted Sesame
FIRST COURSE
Choose 1 dish
- Canadian Caesar Salad with Chicken Strips Sautéed in Mango Butter, Cracked Pepper Garlic Croutons, and Hand-Shaved Parmesan.
- Gin-Juniperberry Cured (48-Hour) Salmon, Cucumber, Basil, Cherry Tomatoes, and Herbed Bread Chips.
MAIN COURSE
Choose 1 dish
- Marinated Algarve Pork Ribs, Bourbon-Whiskey Barbecue Glazed, with Baby Potato Vegetable Skewers. Extra Sauce: Truffled-Teriyaki (Complimentary).
- Low-Temperature Lemon Butter Baked Hake Fillet, Shallot Caper Sauce, Garlic Croutons, and Potato Gratin.
- Nutmeg Honey Butter Glazed Organic Pumpkin, Sesame-Roasted Organic Sweet Potato, and Fresh Watercress Greens with Dijon Lime Vinaigrette.
DESSERT
Choose 1 dish
- Port Wine Poached Algarvian Figs, Toasted Poppy Seed Crumble, and Creamy Lemon Ice Cream.
- Nectarine Apple Almond Cobbler, Vanilla Ice Cream, and Caramel Glaze.
Exclusive 4 Course Menu
STARTER
- Frozen Grapes, Small Miso Soup, Green Onion, and Roasted Sesame Seeds.
FIRST COURSE
Choose 1 dish
- French Goat Cheese Parfait, Semi-Dried Apricots, Green Asparagus, Pecan Nuts, and Baby Lollo Rosso Salad, Lightly Drizzled with Blood Orange
Vinaigrette. - Prawn, Watermelon, Heirloom Tomatoes, Salad, Fresh Basil, and Organic Crispy Greens.
- Fresh Tuna Sashimi, Burrata, Saffron Aioli, Avocado, Chickpea Cracker.
MAIN COURSE
Choose 1 dish
- Organic Green Hay-Wrapped Lamb Nugget (Hip), Roasted on an Herb Bed with Nutmeg Butter Sweet Potato Mash, and Port Wine Shallots.
- Poached Chicken Breast, Shiitake Mushroom Foam, Potato Purée, Demi-Glace.
- Apricot-Stuffed, Bacon-Wrapped Pork Tenderloin, Green Beans in Shallot Butter, and Marinated Beluga Lentils.
DESSERT
Choose 1 dish
- Iced Rosemary Parfait, Tomato Trio, and Roasted Pine Nuts in White Wine Caramel Sauce.
- White Chocolate Toffee Brownie, Vanilla Ice Cream, Braised Agave Peaches.
Luxury Tasting 8 Course Menu
STARTER
- Avocado-Lime Mousse with Green Asparagus, Cherry Tomato, and Saffron Aioli.
- Miso Soup with Scallions, Toasted Sesame Seeds, and Roasted Sesame Oil.
FIRST COURSE
- Canadian Caesar Salad with Chicken Strips Sautéed in Mango Butter, Cracked
Pepper Garlic Croutons, and Hand-Shaved Parmesan. - Brandy-Flambéed Prawns served on Glass Noodles with Garlic and a Hint of
Chili.
MAIN COURSE
- Apricot-Stuffed, Bacon-Wrapped Pork Tenderloin with Green Beans in Shallot Butter and Marinated Beluga Lentils.
- Low-Temperature Lemon-Butter Baked Hake Fillet with Shallot-Caper Sauce, Garlic Croutons, and Potato Gratin
DESSERT
- Nectarine-Apple Almond Cobbler with Vanilla Ice Cream and Caramel Glaze.
- Double Dark Walnut Brownie with Creamy Ice Cream.
Portugal Pure 5 Course Menu
STARTER
Chicken Wings in Sweet Piri-Piri Spicy Glaze, Fresh Algarve Lime, Toasted Sesame.
FIRST COURSE
- Brandy Flambéed Prawns served on Fresh Al Dente Vegetables.
- Caramelized Goat Cheese Candy with Salted Nuts and Fresh Figs.
MAIN COURSE
Choose 1 dish
- Slow-Seared Chicken Breast stuffed with Chorizo Sun-Dried Tomato and Black Olives; served with Potato, Green Olive, Tomato Ragout, and Parsley Sauce.
- Oven-Baked Hake Fillets with Butter and Herbs, accompanied by Roasted Mediterranean Ratatouille and Green Herb Pesto. Nutmeg Honey Butter
- Glazed Organic Pumpkin, Sesame-Roasted Organic Sweet Potato and Fresh Watercress Greens with Dijon-Lime Vinaigrette.
DESSERT
Choose 1 dish
- Nectarine Apple Almond Cobbler with Vanilla Ice Cream and Caramel Glaze.
- Tropical Mixed Fruit with Grand Marnier.
My Story
My life has always been shaped by two great passions: cooking and traveling. Thankfully, these are perfectly combined, so I’ve never had to choose one over the other.
Education in Canada
● Vancouver Waldorf High School
● Vancouver Community College, Culinary Arts (Cook)
● The Pear Tree Restaurant, Chef Scott Jaeger
● Gold medal, “BC Hotplate Competition” (2002)
Professional Experience in Europe
● Schloßhotel Weiberhöfe, Aschaffenburg, Germany: Chef Juan Amador (2-Michelin stars)
● Strahlenberger Hof, Heidelberg, Germany: Chef Jürgen Schneider (1-Michelin star)
● Misani Hotel, St. Moritz, Switzerland: Sous-Chef for Chef Marcus Schleicher
● Vigilius Mountain Resort, South Tyrol, Italy: 5-star hotel
● U.S. Consulate General, Frankfurt/Main: Private Chef for Consul General Joe Ellenz Powel and notable guests such as Angela Merkel, Roland Koch, Prince of India, Prime Minister of the United Kingdom.
● Anselm Kiefer’s art residence, Barjac, South France: Private Chef
Entrepreneurial & Consulting Experience
● “Fette Henne,” Frankfurt am Main, Germany: Owner & Chef (first restaurant)
● “Tischlein Deck Dich,” Frankfurt am Main, Germany: Co-owner & Chef (second restaurant)
● Private Cooking & Restaurant Consulting
Testimonials
It's always a tremendous joy for me when my clients are happy and satisfied after I've cooked for them. For those few hours I'm with them, they become friends whom I cook for with passion, and their delight is infectious every single time. A big thank you to all my clients for the wonderful recommendations!
Tell me about your dream meal
Whether it's a special birthday celebration, a romantic anniversary, a relaxed dinner with friends, or delightful culinary support during your vacation – I'll ensure the perfect dining experience. It's that simple: Just tell me your preferred date, the occasion, and describe your dream meal. Please also share your taste preferences and any dietary restrictions. Send me a message and I'll get back to you personally to discuss every detail together. I'll take care of the complete organization – from planning and shopping to cooking, serving, and cleaning up afterward.