My name is Thomas and I am a former Michelin chef with a great passion for the gastronomic world, which I have always been a part of. I work from a dogma-free high-end concept, where my starting point in the kitchen is that everything should be made with a sensible approach to seasonal ingredients, the environment, ecology, sustainability and animal welfare.

When you book me - and this has its advantages - you have some options you should consider to get the best possible event: - Wait staff - Wine menu - Welcome snacks, possibly with champagne

I have a wide range of professional experience in the hospitality industry. My experience in the industry has primarily consisted of fine dining, startups and concept changes for several of the country's successful restaurants. My hallmarks are creativity, passion and attention to detail, all of which are important factors in providing my guests with an exclusive and unique gastronomic experience.

Characteristics of my gastronomic preferences: - I am a farm-to-table chef - therefore everything will be made from scratch - Modern gastronomy - High professional level - Always use the best seasonal ingredients - Creativity is reflected in my dishes