Executive Chef

What I certainly inherited from my parents is taste. Taste for the good things in life, but also the taste of fine ingredients and the pleasure to share the experience.

From a family working in the French fine dining industry, I remember spending days and nights in the kitchen of our restaurant, sometimes, even hiding to spy on the chefs working and preparing the menu for our guests.

Early in my young time, I already knew that life would bring me in that universe and my passion to learn this subtle art encouraged me to become a professional.

From one station to the other, and accumulating degrees and experience, my skills grow everyday.From South of France, through London, USA, Asia and Caribbean, the various cultures and spices influence my creations.