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Mirjam quit her successful career as a communications manager to study at the renowned cooking school Le Cordon Bleu Paris. Upon graduation, she was able to work in famous fine-dining establishments such as L'Astrance/Paris (Michelin***), Blue Hill/New York (Michelin**) as well as Villena/Madrid. Mirjam also found inspiration in Scandinavia, where she ran a pop-up restaurant in Helsinki together with a friend. 

Collaborations are very important to her: Mirjam loves to work with ingredients of producers who are as passionate about what they do, as she is herself. Seasonality and sustainability are two topics that are very close to her heart, she likes to playfully integrate both into her menu design where she interprets traditional recipes in her very own way. 

Mirjam runs her own company with a focus on private and business catering, she also gives cooking classes or organizes events on topics she thinks should get more attention.

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