team
Frédéric Morel
Chef / Owner
Rugged and angular on the outside, like the Atlantic coast, but multifaceted and full of heart on the inside, like Brittany itself.
My heart beats for my homeland and my family. So, in addition to Breton dishes, Creole-inspired dishes also regularly appear on my menu. L'Ile de la Réunion, my father's homeland, always inspires me. But the main focus is on my mother's classic Breton cuisine with all kinds of things from the sea and the land.
I am now the proud father of two sons and have found a wife who supports me and lets me be creative in the kitchen and for my guests. If I can't cook for them in the kitchen myself, then the Cœur D'Artichaut is closed.
Elisabeth Morel
Owner
Born in Münster, Elisabeth first moved to the big city of Hamburg to complete her training as a hotel manager in one of the best hotels in Germany: the "Hotel Louis C. Jacob".
There she learned to love her profession and luckily also met her future husband in the hotel kitchen: Frédéric Morel.
After her training, she studied business administration and gained a lot of valuable experience at the Hanseatic hotel operator company "RIMC Hotels & Resorts".
Elisabeth has just given birth to her two sons in the restaurant and takes care of everything that keeps the Cœur D'Artichaut running outside of the daily operations.
Robin Werg
Bar manager / restaurant manager
Attention folks, behind that mischievous grin lies a wealth of beverage knowledge.
Our Robin was born in Osnabrück and completed his training at the Hotel Graf Bentinck in Dangast/Friesland. So you could say he's half northerner, but without the, to put it diplomatically, aloof and unexcited manner.
At the bar of his big brother, whom he also describes as his best friend, Robin decided that he would also become a bartender and has pursued his goal rigorously ever since.
Perhaps some of you still know him from his time as gastronomic manager at Puls? The desire for a different, more sober way of interacting with guests and a deeper knowledge of drinks led him into the arms of the Artichoke team, where he has been delighting our guests ever since as a service machine with his cheeky and cheerful manner. Thanks to Robin's high standards and his incredible hard work, our non-alcoholic drinks accompaniment is now one of the ten best in Germany. He spends hours behind the bar and in the kitchen with complicated production processes until he finds a brew so good that he serves it to his guests.
Robin's next goal: to beat the boss in arm wrestling, but he still needs to train a little more to do that...
Katrin
Berboth
Sommelier
With Katrin we have brought a real, genuine, cheerful Rhineland/Cologne person into our Westphalian team.
Behind this youthful smile lies a wealth of wine expertise. At 22 years old, Katrin is probably the youngest person in Germany to have completed an IHK sommelier and a WSET Level 3 certificate.
On her 19th birthday, while taking a good sip, she was overcome by a passion for the grape brew. Her father said: "Go for it" and the whole family, with whom Katrin is very close, supported her. So Katrin completed an apprenticeship at the Hotel Restaurant zur Post in Odenthal in a very short time, studied a gastronomic business administration course on the side and completed further training to become a sommelier.
We then picked them up at Gut Lärchenhof in Pulheim, where the huge wine cellar had taken them. The move to Münster was then very quick and the Westphalians are not as "stubby" as Katrin had first feared - unfortunately, cycling is not their thing.
Our team and Katrin have searched for each other and found each other and we will all be hearing a lot more from her!
In her free time, Katrin, like all Artichoke team members, enjoys going out to eat with friends, discovering new wineries and the world of wine. She LOVES sparkling wine and is therefore also called the Pearl Queen.
Lennard Massau
Junior Sous Chef
With Lennard we have gained a real, genuine Urmünster native in our team.
He was born, grew up and has deep roots in the Kreuzviertel and somehow never really left because it is just so beautiful and worth living here.
After six semesters of studying law, his passion for cooking simply could not be suppressed any longer and so, after two years of training at the Villa Medici, Lennard emerged as the best trainee in Münster and then spent three years as sous chef at the Bok.
Due to the restructuring there, he was suddenly available to the Artichoke team and of course we jumped at the chance! His sociable nature brings back a good mood after difficult evenings and has given him a large circle of friends with whom he likes to spend a summer in Sweden and have fun cooking evenings in his apartment or lively evenings in restaurants.
One day Lennard would like to have a big family around him and implement his own concept.
Ben Waschulewski
Head Patissier
With Ben we have the second East Westphalian from Herford in the team.
He began his apprenticeship as a chef at the tender age of 17 and was not deterred from his goal by a complicated cut to his hand in the first few weeks or by incompetent teachers.
The only thing left on his hand is a large scar that reminds him of the accident at work, which, together with a lion tattoo on his forearm, makes him appear a bit daredevil.
But when Ben comes up to you with a cute mother-in-law smile and his wonderful dessert creations, every guest immediately feels at home because Ben's heart has fallen for sweets and chocolates. Ben recently became a certified IHK pastry chef and is now making a big splash with his handmade chocolates and chocolate-laden airbrush guns!
In his free time, Ben grabs his girlfriend and rides his motorbike with her or he ponders his big goal during a sauna session: to one day be self-employed and to realize his own concept.
Marc
Knizia
Chef
This is Marc, we “found” him on Sylt and brought him straight to Münster.
Marc completed his training as a chef at the Budersand Hotel on Sylt and was happy to be able to live and work a little closer to his real home, the Lipperland.
Marc is the second chef in our team who quickly realized that studying law is so much more boring than cooking. After several internships at Caputos, Kiepenkerl and Ackermann, and on Sylt, his passion was undeniable and Marc temporarily packed up his bags in Westphalia to live the island apprentice life for three years!
When under high pressure and stress, Marc remains calm and focused and also friendly like hardly anyone else. He loves culture and is an even more gifted dancer than the boss. From John Travolta disco style to classical dances, he can do it all and gets everyone involved. He has a season ticket for the LWL museums, the zoo and enjoys going to the theater a lot.
In addition, Marc always has a Nutella jar on hand and regularly treats the team to delicious staff desserts.
Marc
Knizia
Chef
Dieses herzliche Lächeln gehört Carla! Die dritte in der Artischocken Runde, die das Jura Studium kritisch beäugt.
Einige Semester hat sie in der Hansestadt Hamburg absolviert, dann hat es ihr erstmal gereicht und sie ist zum Arbeiten nach Südtirol in ein Wellnesshotel geflüchtet.
Dort hat sie das Gastro-Fieber so sehr gepackt, dass es sie in unsere offenen Artischocken Arme getrieben hat.
Carla kommt eigentlich aus Greven und wird nur zur Sicherheit ihr Studium in Münster nebenbei zu Ende bringen.
Ihr trockener Humor und ihre gesellige Art sind im Team sofort gut angekommen und daher hatte sie auch in Windeseile von Marc die Erlaubnis, im Notfall mal an sein Nutella Glas zu gehen.
Carla ist eine herzliche Gastgeberin, liebt Italien, Nudeln, Wein und einfach geselliges Beisammensein. Als Ausgleich dazu geht sie viel Laufen, manchmal mit ihrem Hund und trainiert gerade für den Halbmarathon in München. Beim Servietten mangeln und Handtücher rollen in der Wäschekammer hört sie total gerne True Crime Podcasts, obwohl Strafrecht zu ihren absoluten Hass-Disziplinen im Studium zählt.
Wir freuen uns sehr, dass Carla unser Service Team vervollständigt und Katrin und Elisabeth sind dankbar für die weibliche Unterstützung im Artischocken Team!
Marc
Knizia
Chef
Wir dürfen Euch Paul vorstellen: dieser ruhige, freundliche und gewissenhafte Koch steht seit April 2025 auf dem Saucier Posten und zaubert für unsere Gäste, wunderbare Fleisch- und Fischgerichte sowie die zugehörigen Saucen.
Paul lässt sich auch durch den strengen Schulterblick von Fred nicht aus der Ruhe bringen und das will schon was heißen. Geboren und aufgewachsen ist er mit zwei älteren Brüdern zusammen in Freiburg und hat die JRE-Genussakademie in Bad Überkingen als Jahrgangsbester abgeschlossen!
Zuletzt hat er das Restaurant Hasenklee in Senden gerockt und nun ist er seiner Freundin Katrin, die ihr als unsere Sommelière kennt, ins Artischocken Team gefolgt. Paul ist sehr naturverbunden, geht gerne Angeln sowie Kräuter und Blüten sammeln, kocht auch in seiner Freizeit sehr viel und hat einfach den Schalk im Nacken.
Mit seinem Teamgeist und seiner hilfsbereiten Art hat er sofort einen Platz bei uns gefunden. Endgültig überzeugt hat er uns aber mit seiner authentischen, unglaublich leckeren Carbonara fürs Perso-Essen!
Aljoscha
Tiné
Trainee kitchen
This bearded man from Baden-Württemberg with the infectious grin is Joschi! He dared to move from cheerful Heidelberg to picturesque Münster to study German and history to become a teacher.
Thankfully, Corona and his passion for cooking thwarted these academic plans and now the self-described "Hansaviertel hippie" is finishing his training in the Artichoke Team after starting it at the Giverny restaurant. The little Morel brothers think Joschi is the best babysitter in the world - after all, he is the oldest of seven siblings.
In his free time, he runs an Instagram account with five other cooking apprentices on the topic of cooking apprentice life (@lilchefs) and shows insights into their private and professional lives, although the boundaries here are fluid. Joschi spends a lot of time collecting in nature and is incredibly passionate about it.
It even goes so far that he had a raspberry-tarragon vine tattooed on his arm because he was so impressed by one of our desserts and he sold his valuable racing bike in favor of a pizza oven...
We are sure we will hear a lot more from you, dear Joschi!
Felix
Wüsten
Trainee
Kitchen
And here we would like to introduce you to Felix. He is a real, genuine northerner – born and raised in Schleswig-Holstein.
After graduating from high school, Felix studied political science in Lüneburg and moved to Osnabrück on the border of North Rhine-Westphalia to do his master's. From there, a job offer in refugee aid brought him to Münster. His passion for cooking and the idea of training as a chef were always buzzing around in his head.
He passed up an opportunity to start training as a chef in Australia in his early 20s, then 30 was getting closer and Felix thought, now or never!
A passion cannot be suppressed forever and so, right in the first year of training, one of Felix's ideas - typical Nordic mini French rolls - made it into our petit fours.
Felix is diplomatic, sociable, still politically engaged and active, especially on the issues of anti-Semitism and anti-racism, and met his girlfriend at a demonstration.
He enjoys the good life and his grandmother's world-best Frisian cake, likes to eat out, ride his bike in Münster and we are very happy that he has simply settled in with us!
Waleed Sultan
Trainee
Our dear Waleed has been in Germany for almost four years now and fled to us from Iraq by plane.
He followed one of his sisters who left her home country seven years before him. He left his parents and some of his siblings there.
In total, there are five proud sisters and one brother that Waleed can call his family. He is already an uncle, his four nieces and nephews also live in Iraq.
Actually, Waleed doesn't really like to talk about himself, but mostly listens with interest to what others have to say. In his free time he likes to meet up with his friends, read books, do sports and especially he likes to play soccer.
In addition to his work, he is still roaming the streets of Münster with his driving instructor and is currently completing his driver's license. Later, Waleed would like to be a father himself and have children - but not so many, two or three are enough, he says...
We are very happy that he found his way to us and that we can call him a member of our artichoke team!
