team
Frédéric Morel
Chef / Owner
Rough and angular on the outside like the Atlantic coast, multifaceted and full of heart on the inside – just like my homeland, Brittany.
I laid my culinary foundation at the Lycée Hôtelier de Dinard, where I received comprehensive training in kitchen, restaurant service, sommelier work, and hotel management. This diverse education gave me the foundation to understand the world of gastronomy from all perspectives.
But my true passion for cooking was ignited when I worked in a Michelin-starred restaurant in England. There, for the first time, I experienced the magic of haute cuisine, the precision, creativity, and unbridled ambition that an excellent dish demands.
My culinary roots lie in my mother's classic Breton cuisine, rich in flavors from the sea and the land. At the same time, I am inspired by my father's homeland – La Réunion – with its Creole diversity and exotic spices. From this combination emerges a cuisine that unites tradition and cosmopolitanism.
A particular focus is on working with seaweed: for me, it is far more than an ingredient; it embodies my Breton heritage – full of minerals, intense aromas, and creative possibilities. With it, I create dishes that are surprising, exciting, and at the same time deeply rooted.
Today I am a proud father of two sons and grateful for my wife Elisabeth, who supports me and allows me to express my creativity anew every day at Cœur D'Artichaut.
Elisabeth Morel
Owner
A native of Münster, Elisabeth initially moved to the metropolis of Hamburg after graduating from high school, where she completed her training as a hotel specialist in one of Germany's most prestigious establishments: the traditional Hotel Louis C. Jacob on the Elbchaussee.
Even during her training, she discovered her passion for the hotel industry – and there she not only learned to love the profession, but also met her future husband: the young chef Frédéric Morel, who at that time was already working with great dedication in the hotel kitchen.
Following her apprenticeship, Elisabeth decided to study business administration to complement her practical knowledge with sound business management expertise. At the same time, she gained valuable experience in various areas of hotel management at the Hanseatic hotel management company RIMC Hotels & Resorts.
After several intense years in her career, Elisabeth was drawn back to her hometown of Münster. Here, she and Frédéric not only founded Cœur D'Artichaut, but also started their family: Her two sons were born in Münster – fortunately not in the restaurant, as she likes to say with a twinkle in her eye.
Today, Elisabeth passionately takes care of everything that keeps Cœur D'Artichaut running beyond the daily operational business: from organization and finance to marketing and the many invisible details that make a restaurant a true passion project.
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 immediately took him 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 closer to his actual home, the Lipperland region.
Marc is the second chef on our team who quickly realized that studying law is so much more boring than cooking. After several internships at Caputos, Kiepenkerl, Ackermann, and, of course, on Sylt, his passion was undeniable, and Marc temporarily left Westphalia to live the island apprentice life for three years!
Under high pressure and stress, Marc remains calm and focused, and even friendly, like few others. He's a culture enthusiast and an even more gifted dancer than the boss. From John Travolta-style disco to classical dances, he's mastered it all and captivates everyone. He has a season ticket for the LWL museums and the zoo, and he frequently goes to the theater.
Marc also always keeps a jar of Nutella at his station and regularly delights the team with delicious staff desserts. He recently became a certified pastry chef (IHK)!
Eva
Schneidewind
Service
These lovely dimples belong to our Eva.
She's from Münsterland, from Beelen, and comes from a real family in the restaurant business. Her grandmother still owns a hotel there, her uncle was a restaurant owner, and her mother bakes the best cakes in their cellar and sells them at the market. So it's not surprising that she dreams of owning her own café.
Eva completed her training as a hotel management assistant at the Hotel Schloss Wilkinghege and we immediately snapped her up afterwards.
Eva is spontaneous, warm, always has a listening ear, shy at first but then always the first to laugh at our kitchen guys' dirty jokes. She's the only one who looks good with a Spice Girls-style hairdo and loves gin and tonic AND rhubarb spritzer. Eva is actually left-handed, but does everything with her right hand except for writing.
Next, in order to properly realize her dream of self-employment, she will begin a degree or a business administration course, but we will not let her go so easily and will make her departure as difficult as possible.
Carla
prinz
Service
That warm smile belongs to Carla! The third member of the artichoke group, who is taking a critical look at law school.
She completed a few semesters in the Hanseatic city of Hamburg, then had enough and fled to a wellness hotel in South Tyrol to work.
There she caught the gastro fever so much that it drove her into our open artichoke arms.
Carla actually comes from Greven and will finish her studies in Münster just to be on the safe side.
Her dry sense of humor and sociable nature were immediately well-received by the team, and Marc quickly gave her permission to have a look at his jar of Nutella in an emergency.
Carla is a warm hostess who loves Italy, pasta, wine, and simply socializing. To balance things out, she goes running a lot, sometimes with her dog, and is currently training for the Munich half marathon. While ironing napkins and rolling towels in the laundry room, she absolutely loves listening to true crime podcasts, even though criminal law is one of her absolute favorite subjects in college.
We are very happy that Carla is completing our service team and Katrin and Elisabeth are grateful for the female support in the Artichoke team!
Paul
Glomb
Chef
We are pleased to introduce Paul: this calm, friendly and conscientious cook has been at the saucier post since April 2025 and conjures up wonderful meat and fish dishes as well as the accompanying sauces for our guests.
Paul remains unfazed even by Fred's stern glance over his shoulder, and that's saying something. Born and raised in Freiburg with two older brothers, he graduated top of his class from the JRE Culinary Academy in Bad Überkingen!
He recently rocked the Hasenklee restaurant in Senden, and now he's followed his girlfriend Katrin, whom you know as our sommelier, to the Artichoke team. Paul is very connected to nature, enjoys fishing and collecting herbs and flowers, cooks a lot in his free time, and is simply a mischievous character.
With his team spirit and helpful nature, he immediately found a place with us. But what truly won us over was his authentic, incredibly delicious carbonara for our staff meal!
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
Kitchen helper
Our dear Waleed has been in Germany for over five years now, having fled to us from Iraq by plane. He is the longest-serving member of the Artichoke Team!
Waleed followed one of his sisters, who had left their homeland seven years before him. He left behind his parents and some of his siblings.
In total, Waleed has five sisters and one brother whom he can proudly call his family. He's also an uncle; his four nieces and nephews still live in Iraq.
Waleed doesn't actually like talking about himself that much; he usually listens with interest to what others have to say. In his free time, he enjoys meeting up with his friends, reading books, playing sports, and especially playing soccer.
Besides work, he also takes to the streets of Münster with his driving instructor and is currently getting his driver's license. Later, Waleed would like to be a father himself and have children – but not too 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!
