Reserve
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.
Kathrin Berboth
Sommelier & Restaurant Manager
With Katrin, a true Cologne native with a cheerful disposition has become part of our team – open, warm and with a great passion for wine.
Behind her effortless style lies sound expertise: at a young age she completed both the IHK sommelier and the WSET Level 3 certificate – making her one of the youngest in Germany.
She discovered her passion for wine early on. After her apprenticeship at the Hotel Restaurant zur Post in Odenthal, she supplemented this with a degree in gastronomic business administration and further training as a sommelier.
Her time at Gut Lärchenhof in Pulheim shaped her perspective on extensive wine lists and exceptional wines. From there, she moved to Münster – together with her partner Paul, who is part of our kitchen team.
Today, Katrin is responsible for service and wine at Cœur D'Artichaut – with a feel for guests, a sure eye for the interplay of kitchen and glass, and a special passion for sparkling wine.
Lennard Massau
Sous-Chef
Born and raised in Münster – Lennard is firmly rooted in the Kreuzviertel district and remains closely connected to his hometown to this day.
He originally began studying law, but after a few semesters decided to follow his true passion: cooking.
He completed his apprenticeship at Villa Medici, graduating as the top apprentice in Münster. He then worked for several years as sous-chef at the Restaurant Bok, where he further developed his culinary style.
Since then he has been part of our kitchen team and brings not only professional strength but above all calmness, reliability and a strong presence at the stove.
Even outside the kitchen, Lennard is a sociable person – whether at shared cooking evenings, restaurant visits or trips with friends.
In the long term, he wants to realize his own idea of gastronomy – characterized by community, quality and personality.
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
Pascale comes from Osnabrück and already has experience in upscale gastronomy – most recently in the service team of the Aqua restaurant in Wolfsburg.
She is an open, cheerful personality who loves contact with people and always remains attentive and present.
Travel and new experiences play a major role in her life – as does the joy of getting to know different cultures and tastes. This openness is also reflected in her work in the service industry.
What sets her apart is her uncomplicated, positive manner, with which she quickly wins over guests as well as the team.
And even though her view of food has changed over the years, one small peculiarity has remained – bell peppers are still not among her favorites.
Paul Glomb
Junior Sous Chef
Paul has been part of our kitchen team since 2025 and brings calmness, precision and great reliability to the stove.
Born and raised in Freiburg, he developed his passion for cooking at an early age. He graduated top of his class from the JRE Culinary Academy in Bad Überkingen.
He most recently worked at the Hasenklee restaurant in Senden before coming to Münster – together with his partner Katrin, who is part of our team as a sommelier.
Paul works with focus and composure, even in challenging situations – and impresses with his clear, neat handwriting.
His close connection to nature is also reflected in his cooking: He is intensively involved with herbs, flowers and seasonal products.
Daniel Kleene
Cook
Daniel comes from Berlin and most recently gained experience at the Brikz restaurant under Arne Anker.
He began his career in the hospitality industry with an apprenticeship on a cruise ship – a formative period that demanded a high degree of discipline and flexibility from him at an early age.
Today he brings his experience and his direct, clear manner to our kitchen – ensuring a good balance of concentration, pace and team dynamics.
Daniel works in a structured, reliable manner and with a good sense of processes – even in intense moments.
Aside from the kitchen, he is interested in sports and exercise and particularly appreciates the manageable, quiet atmosphere in Münster.
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
Waleed has been part of our team for many years and is the longest-serving member of the Cœur D'Artichaut.
He came to Germany from Iraq and gradually built a new life for himself here. Part of his family still lives in his homeland, to which he maintains close ties to this day.
Waleed is a quiet, attentive person who prefers to listen rather than be the center of attention – and precisely because of this, he has a special presence in the team.
In his free time he meets up with friends, reads, does sports and likes to play football.
Today he is firmly established in the team and an important part of our daily routine – reliable, consistent and always with an open eye for what is needed.