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What are your biggest professional challenges as head of Fronius' staff restaurants?
The challenge is about cooking food, consisting of sustainable and high-quality ingredients – at a fair price. On top of that, I want to show our employees and our customers, how healthy food can actually taste: you don’t have to avoid potential unhealthy food, e.g., Wiener Schnitzel, if the meat is of high quality and if you integrate it as a highlight into your diet.
What is most important to you when it comes to preparing meals at Fronius?
To me, it’s essential that the ingredients we are cooking with, were made or grown in harmony with nature. Moreover, I like to keep our cooked food as natural as possible.
What is your biggest achievement to date – personal & professional?
My family and colleagues have always been supporting me throughout my career, which I’m really proud of. Especially at work, one shared mission and the spirit of collaboration is very important to me. I always like to integrate all parties in a project in order to get things going. It hasn’t been easy to implement new things, but we made it – because we all worked together on this.
What are you passionate about in your spare time?
I really like to spend time with my family. Also, I always like to try something new – with an eye on the culinary aspects, i.e., when I’m on vacation, I keep being inspired by foreign food, which I then try to bring in at Fronius.
What’s your favorite meal?
Actually, I don’t have any – maybe it‘s still to come. If I had to choose, I would go for my grandma’s kitchen – it’s the best ever.