Marie Claire Winkelspecht

I've been interested in cooking since I am a child. From age nine to eleven I took part in the Mini Chefs Europe project, learned a lot and got interesting first insights into gastronomy.
After graduating from high school, I gained additional experience in the kitchen as part of a work and travel stay in New Zealand. This solidified my desire to become a cook.

After returning to Germany, I did various internships in the kitchen, including the LA MAISON hotel in Saarlouis.
In august 2019 I worked in a 5 star hotel in Berlin, where I learned a lot in terms of breakfast, preparation, dish up and working on a post. In october 2022 I started to work as demi-chef de partie in Lovis Restaurant, where I also had my own post and mostly worked as Gardemanger and Entremetrier.