2001 - 2015 BERLIN
Growing up in Berlin instilled me with an appreciation for the variety of the human experience. At the
British School I learned to love learning through the combination of rigorous academics, competitive
sports, and a well-stocked arts classroom. These lessons have stayed with me, and I continue to see
learning as a luxury, indulging in it whenever I can.
2015 MIDDLETOWN
Following in my father’s footsteps, I had always dreamed of going to university in America. The
application process was gruelling, but the excitement was huge. When I arrived at Wesleyan University,
however, I quickly realised I missed Europe, and did not feel academically challenged in the first year
courses. I decided to come back home and reassess where my further education should take me. I am
grateful for this experience, especially for the great friends I made in my short time there.
2015 PARIS
Living out my Emily in Paris dream, I worked at Hermès with the silk design and colouration team
- a hugely talented group of women working at their craft for many years. In Paris I learned to
appreciate the intricacies of textiles, at work and in the fabric of the city itself. Filled with
plenty of inspiration, I was ready to jump back into a formal learning environment.
2016 - 2025 ZUERICH
Where to begin? Zurich has become my true home, fundamentally because of the lifelong friends I made
there. What started as a purely academic environment at ETH, became unforgettable experiences at
student accommodations, countless mountain adventures on trails and slopes, exploring the food scene and
frequenting farmer’s markets, and finding my place in the local community. Studying Food Science
at ETH was a privilege, even though it cost me lots of nerves - particularly when the sun was shining
and we were indoors studying for our August exams. My experience in the vineyards for my master’s
thesis at the Laboratory of Food Systems Biotechnology was particularly memorable: collecting grapes on
the steep slopes with the most beautiful panorama of the lake; pressing grapes in the lab at ETH,
filling the room with a delicious fruity smell; pouring agar plates and programming our pipetting- and
plating-robot. After ETH, I worked at Migros, which was a glimpse into corporate Switzerland, and
involved taste-testing loads and loads of coffee and breakfast cereals - yum!
2026 LONDON & BEYOND
Following my heart, I moved to London and have been participating in passion projects, such as BabyVC
and back to learning via a course at Harvard Business School. With food as my foundation,
problem-solving and out-of-the-box thinking as my tools, and a heart beating for innovation and people,
the question is… where to next?