He has cooked for some of the biggest names in the business - he was head chef for Juan Amador and cooked alongside Joachim Wissler, Sven Elverfeld and Christian Jürgens. As a brilliant chef duo with his good friend Sebastian Zier, it rained stars, points and awards at the Einstein in St. Gallen. Now, however, he is not only returning to his culinary roots. Tastefully as well as emotionally inspired by the cuisine of his mother with the know-how of a star chef.

If you ask him about his culinary orientation, he answers with the self-confident words "interpreter of the Orient and the Occident".
It is precisely this self-confidence that is reflected on his plates. Moses gives the simplicity of the ingredients a whole new creativity and radiance with his emotive way of cooking. Tasteful, understandable for everyone, velvety elegant and usually with the courage to a pointed acidity it should be. Modern technology paired with emotion - simply "innovation meets tradition"...