/ Residency: February to May 2015 /
Collaboration, texture and personal experience.
…comes from a vegetarian culinary background. Although self-taught from early on, her professional career began in Terre à Terre, the worldrenowned vegetarian restaurant in the heart of Brighton. It is the winner of multiple awards including prestigious AA Two Rosettes and Michelin Bib Gourmand awards. Travel has been key in shaping the style of Hannah’s food: In the French city of Rouen she trained in a classic Boulangerie, learning the techniques required to create specialist french bread and pastries. She spent time traveling across Japan to experience the unique cuisine first hand. In Australia, she has catered for Melbourne’s fashionable at Soul Mama. Upon arrival in Berlin, Hannah began cooking at La Mano Verde. As the restaurant’s head chef, she was nominated for Berlin Meisterkoch 2012 (newcomer of the year).
…first began cooking for her family and friends. Having been raised where virtually every conversation focused on food as well as having a uncle as a winemaker, she always aspired to working with food professionally. She first gained expierence while studying French Canadian poetry in Paris and Montreal. In 2008, Flore returned to Paris and Les Trois Baudets in Montmartre to work as a chef. She quickly developed the skills required whilst completing her diploma in French cuisine. Flores creativity has also been influenced by her travels. She gained experience at the seaside organic restaurant Ile Tudy in a Britannic village as well as at the traditional Mami Camilla in Sorrento, Italy. After coming to Berlin, she mastered her craft at the renowned Borchardt and at La Mano Verde, where she met Hannah.