Many years ago, I came to Japan at the invitation of a renowned chemistry professor to conduct research at Kyoto University. It was there that my perspective began to change.

In Japan, I encountered a culinary culture defined by precision, restraint, and deep respect for every detail — from ingredients and proportions to ceramics and atmosphere. Each element has its place, and each component can be perceived individually. This clarity of thought and execution has shaped my work ever since.

Alongside my scientific career, I traveled extensively and explored cuisines across different cultures. Food became a way of understanding the world — not only through taste, but through structure, balance, and perception.

Over time, this perspective developed into a more focused approach. Early recognition, including a publication by Eckart Witzigmann, opened the doors to professional kitchens.

A key moment was the request to develop saffron pearls based on Japanese saffron for a banquet at the Imperial Palace in Japan. It marked a shift from experimentation to precise application under the highest expectations.

My own product development evolved from a simple idea: a Sherry Pedro Ximénez pearl created to enhance foie gras. From there, the concept expanded into a structured collection of culinary elements.