Primarily I want to make the clients’ philosophy three-dimensional as emotional architecture. I spent years dealing in wines with my husband. Whenhe died i had to choose, between architecture and wine-trade. In the end my passion for architecture gained more importance. Architecture is my calling. But i couldn’t quite refrain from wine altogether. So it’s not surprising, that today I'm dedicated to designing restaurants and hotels, vineyards and wine stores with so much love and commitment. The client’s philosophy is the centre of my work. Prior to the beginning of each project I take time to talk with the client in order to find out about the client’s wishes and ideas or even to develop them. My work is based on the principles of business communication and as a matter of principle on a guest-orientated way of thinking. That way my work is clearly distinguishable from typical architectural design. Most accurate lights and atmospheric space design and bearing aspects of behavioral psychology in mind mark my work just as much as made to match wine and eating culture. All kinds of specialists such as architects, graphical designers, light designers, IT-designers, stylists, marketing professionals, fashion designers work together on my projects. Along with me they make sure that a convincing all encompassing design is created, the very, three-dimensional translation of a philosophy.