A succulent savoury is better
than dry lobster.

Paul Bocuse (* 1926)


Alexander Damm

Chef de Cuisine, Patissier
from Leipzig, Germany
Alex manages his kitchen with love, passion, spirit and infinite creativeness. He has worked in Gault Millau-decorated restaurants in Italy, Austria and Switzerland. His dishes range from classic French cuisine to own modern creations that are bursting with unforgettable tastes and stunning designs.
A restless Chef de Cuisine with a pot full of maverick ideas who is rejuvenating classic French cuisine with his lust for experimenting and at the same time is extending it with his own compositions.

Sascha Schmidt

from Leipzig, Germany
Sascha shines with his extensive wealth of experience, pointed expertise, straightforwardness and speed in implementing the Chef de Cuisine’s ideas. He has worked in star- as well as Gault Millau-decorated restaurants in Australia, Germany, Austria, Bali and Switzerland, in some as Chef de Cuisine.
A reliable and skilful Sous Chef, whose diligence and love for detail are indispensable at the Chef de Cuisine’s side and at C’est la vie.

Sebastian Becker

Demi-Chef, Gardemanger
from Halle, Germany
Bex enriches the kitchen with tranquility, stoic cool-headedness and stress resistance. As a vegetarian he contributes valuable knowledge to C’est la vie regarding vegan-vegetarian food. He gives our kitchen a feeling and conscience for environmental friendliness, sustainability and quality standards in respect to the products we use.
A Garde Manger Chef with a cool head, who shares his creativity for every culinary detail far beyond cold dishes.