Cooking as an act of creativity,  shared at private dinners, pop-ups & caterings

Green soba with cured yolk, sesame and chili on a blue plate
Roasted cauliflower on carrot purée, embossed white plate
Soba bowl with prawns, cured yolk and scallions
Noodles with mushrooms, scallion and pickled radish on a cobalt plate
Charred endive and red cabbage on an embossed white plate
Cottage cheese toast with olives and pesto on a blue plate
Red cabbage quinoa with arugula and yogurt
Salad with yogurt on a green scroll-rim plate
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Portrait of Raphi Feigl

About

I cook to bring people together.

Based in Munich, I host private dinners, pop-ups, supper clubs and caterings. Cooking, to me, isn't about strictly following recipes or chasing specific flavors — it's an expression of creativity, and an invitation to meet new people around a table.

Philosophy

For me, the beauty of a dish matters as much as its taste.

Plating is my love language, towards myself and towards others — to me that is half of the pleasure of eating. A meal should feel composed, like something worth pausing for.

I love pairing food with old, hand-painted plates, a scatter of herbs, a single bright accent. Nothing follows a strict recipe; everything is built from an idea. These are a few of those plates — a feeling for how I cook.

A few plates

Soba bowl with prawns and egg yolk
Lemon cream dessert
Green risotto on blue plate
Roasted cauliflower with pepper puree
Radicchio with citrus and hazelnuts
Mushroom fregola
Lemon risotto
Summer rolls with sesame dip
Noodle soup with tofu and greens
Rainbow vegetable plate
Bruschetta on blue plate
Rice noodles with wild garlic flowers
Beetroot yogurt salad on green plate
Endive and red cabbage on grape-relief plate
Green noodles with cured yolk on blue plate
Pappardelle with asparagus and red onion
Ratatouille crepe on painted plate
Red cabbage quinoa with rocket
Cottage cheese toast with olives
Tofu toast with mushroom on dotted plate

Selected work

Candlelit dinner, full room
Soba, mushrooms and radish
Salmon, white beans, eggplant ragout
Supper Raphi Feigl — bread and candlelight
Skin Contact table setting
Red fruit compote with cream and flowers
Wild garlic butter
Buffet with crystals
Matcha and rose tiramisu
Skin Contact dinner series menu and place setting
2 Mai Paris opening buffet
Figs and tomato skewers, crostini
French omelette with sourdough and salt
A round table of candles
Crudites and pickles platter
Bingo x Duoplated menu

What I do

01Private diningIntimate multi-course dinners, cooked in your space.
02Pop-upsOne-night menus in changing locations.
03CateringsSeasonal food for events, launches and gatherings.
04Supper clubsA shared table for strangers who leave as friends.

Contact

Let's cook something.

Tell me about your event and I'll be in touch.

Write me an email or reach out on Instagram