My practice is deeply rooted in the intersection of art, culinary excitement and sensory dramaturgy. For me, cooking is not merely a craft, obiously also a cultural act: a tool for self-empowerment, community and social transformation. Furthermore, I am deeply engaged in experimental recipe development and working with bacteria and fungi. Together with scientists and artists. I am currently focusing primarily on experimental recipe development in different directions. In collaboration with the Microbial Institute at BOKU Vienna, we developed a tasting menu that is entirely microbial, produced in the laboratory using yeasts and bacteria; neither plant-based products nor ingredients derived from animals were used. 

My roots run deep in the kitchens of my great-grandmother and grandmother: in the family inn, work and community, sustenance and ritual merged. In the inn, where people from all walks of life met and shared their secrets and worries. I learnt a great deal from my grandmother and my father. Particularly regarding the craft of cooking (which I later refined at the Bad Gleichenberg School of Tourism and through practical experience in the catering industry), but also about what society means and how it affects us all, especially within the inherent power structures. This heritage forms the foundation of my work today – I combine artisanal precision, knowledge and experience built up over several decades now, with artistic conceptualisation, dramaturgical and gastronomic execution, sensory rarities and textural challenges.

My practice is about more than just taste.

How does food foster a sense of community?

How are power, economics and identity reflected in everyday meals?

And how can culinary practice be an act of resistance, care and transformation all at once?

My works are performances, interactive installations, immersive spaces – where taste, gesture and ritual become direct aesthetic, social and political materials.

I support cultural institutions in developing multisensory dramaturgies – programmes that do not merely tell a story, but make it sensorially tangible and perceptible. Whether through conceptual consultancy, the design of culinary experiences or immersive spatial staging.

Together with my partners – comprising chefs, engineers, industrial designers, recipe developers, activists and, of course, other artists – I am constantly working on new perspectives, approaches and practical ways of implementation.

I live and work in Vienna.

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