Two Stars, Fifty Courses

After earning the Swiss Grand Diploma at the Culinary Arts Academy of Switzerland, I spent a season as a commis inside a two-Michelin-star restaurant in Copenhagen — a kitchen where gastronomy, science, visual arts, and theater merge into a single immersive experience of more than fifty courses.

The work demanded absolute precision: complex techniques executed identically, service after service, on ingredients that were specific, rare, and sustainably sourced. Menus evolved constantly, so every week meant adapting to new avant-garde preparations without letting the standard slip.

It was also a masterclass in cross-functional collaboration — chefs, designers, scientists, and performers building one experience together. That blend of sustainability, R&D, and uncompromising execution is exactly what I'm carrying into agricultural systems development.