Moderator. Culinary Influencer. Publisher.
My fascination for the culinary media world has accompanied me throughout my professional career.
Welcome to my recipe and culinary culture blog. This is where I share recipes, personal culinary approaches and the stories that have shaped my work — through travel, encounters with producers, chefs and hosts, as well as on stages across Austria and internationally. For me, culinary culture is not a trend, but an attitude: honest, curious and connective.
- Author for selected media
- Presenter
- Content Creator
- Editor-in-chief of Genusspunkt magazine
- Culinary management stayinart
Taste with substance and impact
My journalistic foundation is my work as publisher and editor-in-chief of Genusspunkt magazine. Since 2025 Genusspunkt has been published not only as an online platform, but also as a high-quality e-paper and print magazine — three times a year, in German and English. The editorial focus lies on culinary culture, hospitality, design and international perspectives, with depth, clarity and strong visual storytelling.
Alongside this I work as a culinary influencer and content creator. Through my own channels, formats and this blog I tell stories about food, travel, products with values and places with soul. Collaborations are chosen consciously and selectively. Previous partners include Goldhelm Chocolate, Aroma Hopping, SteirerBitter and Fabico Coffee.
Supporting the next generation is a core concern of my work. With the competition format Taste of Tomorrow, launched in 2025, I spotlight young talents and future-oriented ideas within gastronomy and hospitality. In 2026 this will be complemented by Heroes of Tomorrow, an award honouring individuals who shape the industry with courage, responsibility and innovative thinking.
Since 2026 I have also been responsible for the culinary section of the international bookazine stayinart. In this role I connect culinary culture with art, design, architecture and contemporary culture, curating content at the intersection of taste and aesthetics.
Responsibility does not end with enjoyment or the stage. I am actively involved in various charity initiatives, including as a member of Rotary Club Graz Fortuna and as a patron of the initiative “Köche kochen für die Österreichische Krebshilfe”.
combines culinary delights with a hospitable ambience.
stands for excellent service and unforgettable guest experiences.
Experience as a foundation
Today all of these experiences come together in my work as a moderator, culinary influencer and publisher — at the intersection of stage, content and culinary culture, always driven by the goal of giving people, ideas and quality the visibility they deserve.
- 1981
Born in Graz
Raised in the heart of Styria — the region that shaped my approach to produce, craftsmanship and hospitality.
- Until 2012
Jurist & mediator
My journey began in the world of law, with positions at dbv-Verlag and Anton Paar GmbH. It quickly became clear that my passion lay not in legal texts, but in culinary culture and the people behind it.
- 2012 – 2014
Editor-in-chief of Oscars
Leading the gastronomy trade magazine Oscars was the decisive turning point: for the first time I could focus my journalistic work entirely on cuisine, gastronomy and hospitality.
- 2014 – 2024
Editor-in-chief of Falstaff Profi
Ten years as editor-in-chief of the trade magazine Falstaff Profi (formerly Falstaff Karriere), until July 2023 also as managing partner and co-publisher. The focus: career topics, networks, talent promotion and excellence in the B2B sector.
- 2015 – 2024
Falstaff Young Talents Cup
Initiated and curated together with my partner Heimo G. Jessenko: a stage for young talents in bar, vegetable cuisine, pastry, service and kitchen disciplines — supported by a high-profile network of jurors and industry partners.
- Since 2025
Own media, event and brand formats
The focus lies on expanding my own formats. With my agency JeGo I support companies, tourism destinations and brands in strategic communication, content and events.
Interested in a collaboration?
I work selectively with brands, destinations and institutions that stand for quality, craftsmanship and authenticity — and that share a genuine interest in telling meaningful stories around taste and culture.