was born 1953 in Carinthia. After learning his trade in Spittal an der Drau, he perfected his knowledge as a pastry chef in Austria and abroad. His career stations included working as the master confectioner at the Kurkonditorei Oberlaa and as head patissier for the Hilton hotels in Vienna and Düsseldorf as well as for the Imperial Hotels and its cafés (Hotel Bristol, Hotel Imperial, Palais Ferstel, Café Central). For more than 20 years, the master patissier’s own Viennese café-patisserie, which has won the Golden Coffeebean award by Gault Millau and Jacobs Coffee, has been the home of his sweet culinary creations.