How did you start your journey?
Taste, balance and passion are what shape my culinary creations. Both cook and pastry chef, I always strike for the perfect balance between flavour and calories. As a dedicated athlete, I have developed a taste for fresh products - especially citrus, which freshness and robustness I particularly enjoy.
Where is your cuisine inspired from?
My passion for cooking started when I was young with my grandmother in the kitchen. With an uncle who was a chef and a father who was a baker, one could say that cooking was the family business. My passion for food and jewellery has given me the precision, rigour and eye for detail that allows me to transform high-quality ingredients into sublime creations.
Chef | Le Murano | 2016 - Now
Operating Manager/Chef | Bermuda Onion | 2013 - 2014
Operating Manager / Chef de cuisine, Paris Brasserie thirty employees Annual revenue of three million euros
Chef | Le Carre Rouge | 2007 - 2015
Owner / Manager / Chef de cuisine, Toulouse Gourmet Restaurant Seven employees
Chef | La Villa Margaux | 2006 - 2009
Owner / Manager / Chef de cuisine, Fumel (47) Gourmet Brasserie Twelve employees
Specialized Chef | Au Puits Saint Jacques | 2002 - 2004
Commis Chef / Chef de partie, Pujaudran (32) Gourmet Restaurant Chef Bernard Bach (Two Michelin Stars)
Specialized Chef | Au Canard Gourmand | 2000
Chef de partie, Samatan (32) Gourmet Restaurant Chef Xavier Belard
Specialized Chef | Hotel de France | 1997 - 1999
Commis Chef, Auch(32) Gourmet Restaurant Chefs André Daguin (Two Michelin Stars) et Roland Garreau (Best “Ouvrier” in France)
Chef | Youngest Chef In France | 2006 - 2011
Recognized as the“Youngest Chef in France”(2006) Also Two-time finalist in the French Dessert Championships (2011).
Apprentice Chef | Best Apprentice Chef In France | 2001 - 2005
Received the “Brevet Professionnel de Cuisinier”(2005). Best Apprentice Chef in France (2001).
What is your Cancellation Policy?
Moderate - Full refund up to 1 week before the event, 50% refund up to 2 days prior to event, except Foodie Service fees
What languages do you speak?
How far can you travel?