A seven-course tasting menu bridging Central European ingredients and Indian technique.

Recurring in-home service for a family of six, weekly menus, dietary planning included.

Nightly Iftar service in Dubai for 120 guests — logistics, menu and station design.

Menu re-engineering and cost overhaul for a mid-sized restaurant in Salzburg.

A wood-fired oven on a trailer — Neapolitan pizza baked on-site at weddings, garden parties and festivals across Austria.

Hands-on workshops for home cooks — dough handling, fire management and Italian technique.

Live show-cooking service for private celebrations — from 20 to 300 guests, straight from the fire.