team
Frédéric Morel
Chef / Owner
Craggy and angular on the outside, like the Atlantic coast, but multifaceted on the inside and full of heart, like Brittany itself.
My heart beats for my home and the family. In addition to Breton dishes, Creole-inspired dishes also appear on my menu on a regular basis. L'Ile de la Réunion, my father's home, inspires me again and again. But the main focus is on my mother's classic Breton cuisine with all sorts of sea and land.
I am now the proud father of two sons and have found a woman who has my back and lets me express my creativity freely in the kitchen and for my guests. If you don't see me in the kitchen, then the Cœur D'Artichaut is also closed.
Elisabeth Morel
Owner
Born in Münster - Elisabeth first moved to the 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 job and luckily meets hers as well
future husband in the hotel kitchen: Frédéric Morel.
After completing her apprenticeship, she studied business administration and gained a lot of valuable experience at the Hanseatic hotel operator "RIMC Hotels & Resorts".
Elisabeth did not give birth to her two sons in the restaurant and now she takes care of everything that keeps the Cœur D'Artichaut running apart from the day-to-day operations.
Pascal Hinkelammert
Sous Chef
Pascal was born in Westphalia and completed his apprenticeship as a cook with Bernd Tönsing in the "Alte Schule" in Herford. His career in upscale gastronomy began right there.
He then moved to the large Hanseatic city of Hamburg to work in the best restaurants in the city,
like "Louis C. Jacob", "Le Canard Nouveau" and, of course, to work as Frédéric Morel's right hand in the "Se7en Oceans".
After eight years in Hamburg, as a good friend of the Morels and as an experienced cook, he is an important pillar in the Coeur D'artichaut in the heart of Münster!
Robin Werg
Service / Bar
Attention folks, behind this mischievous grin is concentrated beverage knowledge.
Our Robin was born in Osnabrück and completed his training at the Hotel Graf Bentinck in Dangast/Friesland. So you can describe him as half the Northern Lights, but without the, diplomatically speaking, unapproachable and unexcited kind.
At the bar counter of his big brother, whom he also calls his best friend, Robin decided to become a bartender too and has been rigorously pursuing his goal ever since.
Maybe some of you still know him from his time as gastronomic manager at Puls? The desire for a different, more sober guest contact and deeper beverage knowledge led him into the arms of the artichoke team, where he has been delighting our guests as a service machine with his cheeky and cheerful nature ever since.
Robins next goal: defeat the boss in arm wrestling, but for that he needs a little more training...
Robin Werg
Service / Bar
Attention folks, behind this mischievous grin is concentrated beverage knowledge.
Our Robin was born in Osnabrück and completed his training at the Hotel Graf Bentinck in Dangast/Friesland. So you can describe him as half the Northern Lights, but without the, diplomatically speaking, unapproachable and unexcited kind.
At the bar counter of his big brother, whom he also calls his best friend, Robin decided to become a bartender too and has been rigorously pursuing his goal ever since.
Maybe some of you still know him from his time as gastronomic manager at Puls? The desire for a different, more sober guest contact and deeper beverage knowledge led him into the arms of the artichoke team, where he has been delighting our guests as a service machine with his cheeky and cheerful nature ever since.
Robins next goal: defeat the boss in arm wrestling, but for that he needs a little more training...
Hendrik Schmied
Junior Sous Chef
With Lennard, we have a real Münster native in our team.
He was born, grew up and is firmly rooted in the Kreuzviertel and somehow never really got away from there, because it's just so beautiful and worth living in here.
After six semesters of law studies, the passion for the cooking profession could no longer be suppressed and so after two years of apprenticeship at the Villa Medici, Lennard emerged as the best trainee in Münster and then swung the wooden spoon in the Bok as a sous-chef for three years.
Due to the restructuring there, he was suddenly available to the artichoke team and of course we struck immediately! His sociable nature brings back the 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 fun cooking evenings in his apartment or exuberant restaurant evenings.
One day Lennard would like to have a large family around him and implement his own concept.
Ben Waschulewski
Chef
With Ben we have the second East Westphalian from Herford in the team.
He began his training as a chef at the sweet age of 17 and did not allow himself to be dissuaded from his goal, neither by a complicated cut injury to his hand in the first few weeks nor by unsuitable teachers.
The only thing left on his hand is a large scar from the accident at work, which, together with a lion tattoo on his forearm, makes him appear a bit daring.
But when Ben comes up to you with a cute mother-in-law smile and wonderfully fragrant aperitif particles, every guest immediately feels at home. In his free time, Ben grabs his girlfriend and rides her motorcycle with her, or he ponders his big goal during a sauna session: Eines Being independent on a daily basis and realizing your own concept.
Ben Waschulewski
Chef
With Ben we have the second East Westphalian from Herford in the team.
He began his training as a chef at the sweet age of 17 and did not allow himself to be dissuaded from his goal, neither by a complicated cut injury to his hand in the first few weeks nor by unsuitable teachers.
The only thing left on his hand is a large scar from the accident at work, which, together with a lion tattoo on his forearm, makes him appear a bit daring.
But when Ben comes up to you with a cute mother-in-law smile and wonderfully fragrant aperitif particles, every guest immediately feels at home. In his free time, Ben grabs his girlfriend and rides her motorcycle with her, or he ponders his big goal during a sauna session: Eines Being independent on a daily basis and realizing your own concept.
Ben Waschulewski
Chef
With Ben we have the second East Westphalian from Herford in the team.
He began his training as a chef at the sweet age of 17 and did not allow himself to be dissuaded from his goal, neither by a complicated cut injury to his hand in the first few weeks nor by unsuitable teachers.
The only thing left on his hand is a large scar from the accident at work, which, together with a lion tattoo on his forearm, makes him appear a bit daring.
But when Ben comes up to you with a cute mother-in-law smile and wonderfully fragrant aperitif particles, every guest immediately feels at home. In his free time, Ben grabs his girlfriend and rides her motorcycle with her, or he ponders his big goal during a sauna session: Eines Being independent on a daily basis and realizing your own concept.
Aljoscha
Tiné
Trainee kitchen
Text coming soon
Felix
Wüsten
Trainee
Kitchen
Text coming soon
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...
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We are very happy that he found his way to us and that we can call him a member of our artichoke team!
