I began my culinary journey at Paul Bocuse's cooking school, traveling across Asia to refine my "generous, gourmet, original, and precise" cuisine. After graduating, I honed my skills in starred restaurants like Laurent, Michel Rostang, and Four Seasons Geneva and Georges V. For the past 10 years, I've offered a bespoke home chef service, using organic vegetables and herbs from my garden in Dombes, sustainably caught fish, and meat from select Lyon artisan butchers. I personally craft unique spice blends, and my menus adapt seasonally to ensure the freshest ingredients.