The people and attitude behind Cœur D'Artichaut
Our team combines different paths, experiences and personalities - and shares a common idea: hospitality that you can feel.
What defines us as a team
We are a first-generation family business – shaped by the conviction that true hospitality arises from attitude, curiosity and collaborative work.
The basis of our cuisine is nature – wild and cultivated at the same time.
We work with seasonal, selected products and develop a cuisine that combines clarity, depth and independence.
Our roots lie in Westphalia, Brittany and La Réunion – and yet we draw inspiration from the whole world.
We are precise and ambitious, but never rigid.
We want to understand, discover, and continuously develop ourselves.
Frédéric Morel
Head Chef / Owner
Rough and angular on the outside like the Atlantic coast, multifaceted and full of heart on the inside – just like his homeland, Brittany.
He completed his culinary training at the Lycée Hôtelier de Dinard, thus laying the foundation for his holistic view of cuisine, service and sommelierry.
He discovered his passion for haute cuisine during his time in a Michelin-starred restaurant in England – characterized by precision, creativity and attention to every detail.
His culinary roots lie in classic Breton cuisine. At the same time, he is influenced by his father's origins on Réunion Island – whose aromas, spices, and influences continue to enrich his cooking. This creates a blend of tradition and cosmopolitanism.
A special focus is placed on working with algae – they represent his origin and bring depth, minerality and new perspectives to his cuisine.
Today he is the father of two sons and grateful for the support of his wife Elisabeth, who has his back. He combines family and cooking with the same attitude: precision, curiosity, and the ambition to go a step further every day.
Elisabeth Morel
Managing Director / Owner
A native of Münster – after graduating from high school, she initially moved to Hamburg, where she completed her training as a hotel specialist in the traditional Hotel Louis C. Jacob.
There she discovered her passion for the hotel industry – and at the same time met her current husband Frédéric, who was working in the hotel's kitchen at the time.
She then supplemented her practical experience with a business administration degree and gained further insights into different areas of hotel management at RIMC Hotels & Resorts.
After several intense years, she returned to Münster. Here, she and Frédéric founded the Cœur D'Artichaut – and her family: Her two sons were born in Münster.
Today, she keeps things running smoothly behind the scenes for the restaurant and crêperie. With a holistic perspective, she's responsible for organization, finances, and marketing – and all the details that make a restaurant a true passion project.
Katrin Berboth
Sommelier & Restaurant Manager
With Katrin, we've brought a real, genuine, cheerful Cologne native into our Westphalian team.
Behind that mischievous smile lies a wealth of wine expertise. At the time, Katrin, at 22, was probably the youngest person in Germany to have completed both an IHK sommelier certification and a WSET Level 3 certificate.
On her 19th birthday, over a good drink, she was overcome by a passion for wine. Her father said, "Go for it," and her entire family, with whom Katrin is very close, supported her. So, in a very short time, Katrin completed an apprenticeship at the Hotel Restaurant zur Post in Odenthal, earned a degree in hospitality management on the side, and finished her training as a sommelier.
We picked her up after she arrived at the Lärchenhof estate in Pulheim, where the enormous wine cellar had taken her. Together with her boyfriend Paul, who cooks in our kitchen, she came to Münster. The Westphalians aren't nearly as "short" as Katrin had initially feared – it's just that cycling isn't really her thing.
Our team and Katrin have found each other perfectly, 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 wines, she LOVES sparkling wine and is therefore also called the Pearl Queen.
Lennard Massau
Sous-Chef
This heartily laughing guy is our Lennard, a true Münster native.
Born, raised and firmly rooted in the Kreuzviertel district, he somehow never really left because it's simply so beautiful and worth living in.
After six semesters of law studies, his passion for the cooking profession could no longer be suppressed, and so after two years of apprenticeship at Villa Medici, Lennard emerged as the best trainee in Münster and then wielded the cooking spoon as sous chef at Bok for three years.
Due to the restructuring there, he suddenly became available to the artichoke team, and of course we jumped at the chance! His sociable nature lifts the spirits after difficult evenings and has earned him a large circle of friends with whom he enjoys spending summers in Sweden, fun cooking evenings at his apartment, or lively nights out at restaurants.
One day, Lennard would like to have a large family around him and implement his own concept.
Marc Knizia
service
This is Marc. We "found" him on Sylt and promptly brought him to Münster.
Marc completed his chef apprenticeship at the Budersand Hotel on Sylt and was thrilled to be able to live and work closer to his home region, Lippe.
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 behind to embrace the island apprentice life for three years!
Under high pressure and stress, Marc remains calm, focused, and 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 gets everyone on board. He has a season ticket for the LWL museums and the zoo, and he enjoys going to the theater.
In addition, Marc always keeps a jar of Nutella at his station and regularly delights the team with delicious staff desserts. He's also been a certified pastry chef for some time now!
"What unites us is not the same path – but the same attitude."
- Cœur D'artichaut -
Pascale Buten
service
Welcome Pascale, and how wonderful that you're with us!
Pascale comes from the "neighboring village of Osnabrück" and before starting with us, she supported Sven Elverfeld's service team at Aqua in Wolfsburg.
Unlike the rest of the team, Pascale celebrates hard techno beats on Sunday mornings and is otherwise a real cheerful person!
She loves traveling and sports, enjoys being around people, but also gets along well on her own! Her carefree, motivated, and cheerful nature is a real asset to our team and our guests!
She says of herself that before her world trip she was a real picky eater and now, with the experiences from different cultures, she loves food but still hates bell peppers!
Besides good wines, Pascale enjoys drinking Jägermeister, Champagne and Aperol Sour – in that order 😉 and is simply so happy to now be part of the Artichoke Hearts in beautiful Münster!
Paul Glomb
Junior Sous Chef
We are pleased to introduce Paul: this calm, friendly and conscientious chef has been working in the Cœur kitchen since April 2025, creating wonderful dishes 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!
Daniel Kleene
Cook
Hi Daniel, or should we say "Good day" instead? Daniel came to us from Berlin, where he most recently worked at Arne Anker's restaurant Brikz.
His cheeky Berlin manner and quick-witted remarks made him instantly likeable to the team – no one else dared to stand up to the boss so much, and they got away with it. His Berlin taste in music, however, didn't go down so well in the kitchen – too many police sirens and too many hardcore techno beats…
Because his older brother had already chosen the respectable profession of lawyer, the path was clear for his apprenticeship as a cook, and so he went directly to a cruise ship for his training – a really tough school.
In his free time, Daniel occasionally plays golf, has a small passion for playing darts, and enjoys going to the gym.
What he likes about Münster is that it's so "small and charming" and that cycling is much safer. Plus, there's a small selection of Neapolitan pizzerias – his favorite – and sweet wine 😉
Justus Kruber
Pastry
Justus joined the pastry team in March 2026, bringing a wealth of expertise in all things sweet to the Artichokes team. He trained as a chef at the Großer Kiepenkerl and completed a pastry chef apprenticeship at Café Issel.
Justus is originally from Münsterland, but after his training, he worked at Cookies Cream and Crackers in Berlin, before moving to the island of Norderney to Restaurant Seesteg, where he was most recently head pastry chef. From Norderney, he returned to Münster with a fresh sea breeze and a stylishly windswept hairstyle.
He and Marc share a passion for dancing (primarily to 70s and 80s music), and Justus also loves climbing, reading, and cooking in his free time. He's the tallest member of the team and probably has the most tattoos. Every time he leaves a restaurant, he gets the chef's most iconic quote tattooed on his leg.
What he finds fantastic about the Artichoke team is "being part of something – not just an employee," and the open kitchen without any barrier to the guests is simply brilliant. Justus doesn't just have the sun tattooed on his chest, but also in his heart, and that's why we're so happy that he chose us!
Waleed Sultan Muhammad
Kitchen helper
Our dear Waleed has been in Germany for over seven 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.
Later, Waleed would like to be a father himself and have children – but not too many, two or three are enough, he says… He recently got married and we are so happy for him!
We are very happy that he found his way to us and that we can call him a member of our artichoke team!