My Story

I spent the first years of my life with my family in Caracas - the capital of Venezuela - in South America. When my Swiss father decided to move to his homeland with us, I was flown across the Atlantic at the tender age of 8 to get to know Swiss life better and ended up on my aunt's farm on the Flumser Kleinberg. From the Caribbean flair to Switzerland - not easy, as you can imagine. During this time I learned to mow hay and milk, was allowed to feed the many farm animals and diligently practiced Swiss German.

Language, it soon became clear, was just as much a talent of mine as cooking. I quickly learned Swiss German and, as a very communicative person, three other languages ​​during my school years. After that, I worked as an executive assistant for 13 years. I had arrived.

And then Stephan came. I fell in love with him and soon our first son came,
closely followed by the second son. I closed the office doors behind me
and prepared myself for life with my family – without knowing
what great things were still waiting for me.

As a mom, I was now standing at the stove more often again, stirring pots. I loved experimenting with styles and flavors and soon it dawned on me: Cooking is my world! When I was standing between steaming pans and pots, chopping vegetables, mixing spices - only then was I completely in my element, only then did I feel truly at home.

And so in May 2010 I opened my first shop, Chiliwerk, where I make and sell chutneys, sauces, marinades and jams made from Swiss chilies.
with my family we literally built it from scratch and I still run it today,
Years later, with a lot of enthusiasm. But I wanted to be even closer to the people
and bring my passion directly to the guests. And so the
Idea from Marbella's Kitchen.

With my dishes, I combine the fiery passion of Caribbean-Creole cuisine with a touch of Swiss down-to-earthness. I love to conjure up this fusion directly on my guests' plates and take them out of their daily routine for a moment - straight into the world of an incomparable explosion of flavors.

I am already looking forward to cooking for you and your guests soon.

Sincerely,