I’ve made it my mission to create hot sauces for everyone. Since 2015, I’ve been growing my own chilies and have only ever used what I’ve personally cultivated. No matter how hot the chili pepper may be, my special preparation methods aim to highlight its essence: the fruity, unparalleled flavor of the chili itself. Anyone who has ever cut open, smelled, or tasted a Habanero or Scotch Bonnet knows the incredible range of flavors they can offer—peach, apricot, strawberry, mango are just a few of the many notes. Unfortunately, in most store-bought sauces, these flavors are often completely lost, overpowered by sheer heat. Finding the perfect balance between flavor and heat is the real secret.
Each year, with every new chili variety from my garden, I find fresh inspiration to create new flavor profiles and sauces. There’s no such thing as one-size-fits-all—every new batch is unique, a limited edition, handmade, free from artificial additives, and not available in any conventional store. What every bottle definitely contains is my absolute passion and love for chili. This has already caught the attention of newspapers, radio, and TV.
In 2018, I was interviewed by Bayerisches Fernsehen and Augsburg TV. A short documentary about me was even aired several times on ARD’s Mittagsmagazin. After winning the European Hot Sauce Awards in 2024, further appearances followed on radio (BR1, Antenne Bayern, RT1), podcasts, and TV (SAT1, BR, Augsburg TV, Regio TV).
In April 2025, I participated in the prestigious Clifton National Chilli Awards in Bristol, England, and won two silver medals and one bronze for my sauces Solar Flare, Firefly Roasted, and Jalapeño Apple.
When I’m not trimming plants or cooking sauces, I work as a consultant in the field of nutritional supplements, run my own radio station, and, of course, take care of my Instagram feed, which now has several thousand followers. I also sell my sauces at local farm shops, markets, and through my online store.
