Refined by Nature

A Collaborative Plant-Based Dessert Experience

At the GreenSign Future Lab at JW Marriott Berlin, I presented a curated selection of plant-based desserts developed for a luxury hospitality environment.

The intention was straightforward: to create desserts that felt complete and refined without relying on dairy, excessive sweetness, or unnecessary complexity. The focus remained on clarity of flavor, balance, and technical precision, allowing each component to speak for itself.

The desserts were executed following recipes by Chef Estella Schweizer, whose work strongly informed the approach throughout the event. Applying her recipes within a live hospitality setting reinforced the importance of discipline, restraint, and thoughtful decision-making when translating plant-based pastry into refined service.

Guest response throughout the event reflected an appreciation for this balance and clarity. It reaffirmed that plant-based pastry does not need to be framed as an alternative, but can sit naturally and confidently within a luxury hospitality setting when handled with care.

For me, the experience reinforced a principle that continues to guide my work: true refinement comes from clarity — in flavor, technique, and execution.