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.
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.
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!
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)!
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!