A chef with over 30 years of experience in gastronomy and high-end events, he has built his career in some of Paris’ most prestigious establishments, including the Plaza Athénée, Royal Monceau, Méridien Étoile, and Fermette Marbeuf. These formative experiences shaped a culinary approach where excellence lies in the details: precision of flavors, respect for ingredients, and the emotion created around the table.

His cuisine is rooted in the use of fresh, carefully selected products, sourced from trusted suppliers, with particular attention to seasonality and quality. Each menu is designed to highlight authentic flavors while bringing creativity and refinement to every dish.

He regularly works with private clients, companies, and institutions to design memorable culinary experiences, including collaborations with major organizations such as the French Golf Federation at Le Golf National.

Events are fully tailored to each client’s vision and can accommodate both intimate gatherings and large receptions of up to 250–300 guests.

• Private dinners and chef-at-home experiences
• Cocktail receptions and gourmet buffets
• Corporate events and institutional receptions
• Private celebrations and special occasions

To ensure a seamless and elegant experience, professional service staff can be arranged when needed, alongside all essential event equipment.

Each event is designed as a refined gastronomic moment, where culinary craftsmanship and attentive service come together to create a memorable experience.