A good menu can build bridges, evoke emotions and open conversations. If you were to cook for the United Nations – what dish would be your contribution to peace? And what should never appear on the plate when the goal is to connect cultures?

That’s a wonderful question to begin with. We’re known for our duck – so it would certainly be part of the menu. I’ve lived in China and London, was raised by an Italian nanny, and born in Cologne – so in a way, I’m a culinary mosaic. This diversity shapes my cooking.

Our duck is inspired by Peking duck – but we deliberately don’t call it that. I don’t think a German chef can simply take a traditional dish from another culture, make it his own, and claim to do it better. That would feel presumptuous. Yet I find it fascinating when people from other cultures reinterpret traditional dishes. That’s not cultural appropriation – it’s dialogue.

So my proposal for the United Nations would be: Let’s cook together. Everyone brings something to the table. I believe wars have never started over a meal – but many peace agreements have. Food creates closeness, understanding and respect. That’s why I love my profession – as a chef and hotelier, I create spaces where people from all backgrounds can meet.

There are dishes almost everyone can agree on – noodles, for example, in both Italy and China, as Spätzle in Germany, or falafel in the Middle East.

Absolutely. Many dishes share the same roots. The Chinese say they brought noodles to Italy – and there’s probably a grain of truth in that. Food has always travelled between cultures.

As for what should not be served: poor quality, that’s the only real mistake. Otherwise, nearly everything can be served – if it’s done respectfully. Of course, one must consider cultural and religious sensitivities: serving beef to an Indian delegation or pork to an Arab one would be inappropriate. But it also reminds us that what seems strange to us is often just a matter of perspective. An Indian might be shocked that we eat beef, just as many Europeans are appalled that some in Asia eat dogs. A little humility would serve us all well.

At the Orania, people from politics, culture and diplomacy often meet. Do you sometimes feel that more is negotiated at the dinner table than in conference rooms?

Definitely. After long meetings, often held in our upstairs salon, I notice how people relax once they sit down to eat. Conversations become more open, more human. I truly believe that good decisions are made at the table – over good food, good conversation, and perhaps a good glass of wine. When people are content, compromise becomes easier.

In the kitchen, as in diplomacy, things rarely go according to plan. How do you handle those moments?

In my early years, I was quick-tempered – the classic young chef with a red face when something went wrong. Today I’m much calmer. Mistakes happen – in life and in the kitchen. What matters is how you deal with them. If you own up to your mistake and explain it with a smile, people understand. Honesty lasts the longest.  And humour helps – luckily, we Cologne natives have plenty of that in our DNA.

Berlin is often called a melting pot of cultures. Your cuisine reflects that. How would you describe the taste of Berlin?

Berlin is the youngest capital in Europe – and you can feel it. People from all over the world, and from every part of Germany, have made it their home. Everyone brings something of their own, which makes the city’s food scene incredibly exciting. The Berlin taste is international, open-minded, and bold. We don’t need to hide behind Paris, New York or London. And the beauty of it: Berlin is still defining itself – expectations are modest, curiosity is great. I always say: if you want to experience the new, diverse Germany, come to Berlin.