I was born in Strasbourg, and Alsace has never really left me.
My career in hospitality took me well beyond Alsace — through Baden-Baden in Germany, Switzerland, eight years in Ireland, and the French Caribbean, including Hotel La Samanna. I eventually became chef-owner of The Temple Bar in Benalmádena.
But some of the strongest foundations of my cooking were built much closer to home. I trained as a chef in Ribeauvillé, in a Michelin-starred restaurant, right in the heart of Alsace's food and wine country. Ribeauvillé sits among the vineyards and villages that make Alsace so distinctive, and working there gave me an early understanding that food is never just about a recipe. It is about the place, the produce, the wine, the seasons and the people around the table.
Alsace has a very particular way of welcoming people
It can be refined, but it does not have to be formal. It can be generous, rustic and deeply rooted in local traditions. That combination stayed with me wherever I worked.
When I came to Granada, I started thinking about how I could bring a small part of that world here. Not a museum piece. Not a restaurant pretending to be somewhere else. Something genuine, relaxed and adapted to its new home.
That became Winstub Granada
The idea is simple: Flammekueche from the Alsatian tradition, good wine and Crémant, brezel, escargots, food to share, and the easy hospitality of a neighbourhood Winstub.
Granada already has its own strong food culture and its own way of enjoying a terrace with friends. I want Winstub Granada to add another accent to that table — an Alsatian one.
The project is deliberately focused. A small kitchen, a hot oven, a concise menu and a place where people can come for one Flammekueche or stay for several, with a glass of wine in hand.
After a lifetime in hospitality, this is the project that brings the different parts of my journey together: Strasbourg, Alsace, professional kitchens, international hospitality and now Granada.
Born in Strasbourg. Inspired by Alsace. Adopted by Granada.
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