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.
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.
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
Huckleberry on TV
Here's a TV report about my own restaurant, "Fette Henne," which I built up in Frankfurt am Main. It was my "baby," and I'm still happy and proud of what I accomplished back then.
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!
Hidden Aromatics
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 Toasted 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 … 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
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.