He has a background in architecture and sociology, as well as seven years experience as a cook for multiple caterers and restaurants. His activities, in- and outside the collective, include guided tours, event management, food design and participatory (eat)experiences, in which he focuses on the discovery of societal aspects and effects of more sustainable futures.
“I am enthousiastic to bring people together around challenging topics concerning both Food & City. This process is often heavily stimulated by facilitating social interaction and the use of art.”
