Chef Christophe Voss

I have been cooking for 20 years. After I qualified as a chef, I worked in a wide variety of kitchens. I've worked in everything from Michelin-starred restaurants to pizzerias. Over the years I have worked in Germany, Belgium, Luxembourg, England and Switzerland. I started my first job as a chef in Switzerland at the age of 26. There I was responsible for a gourmet restaurant, a fondue parlour and a large terrace with self-service. When I moved to the Ardennes, I worked in the 1-star restaurant ‘Hotel zur Post’ before starting my own business as a private and catering chef. A few years ago I built up a market garden through additional training. I can use the yield in my menus to raise the quality even more.