Born on June 3, 1984 in Montpellier, I am a dedicated disciple of the Pourcel Brothers. From an early age, I climbed the ranks to become one of the most recognized pastry chefs of my generation.

After three years of apprenticeship at Jardin des Sens, I was promoted to Pastry Sous-Chef at La Compagnie des Comptoirs-Effet Mer in La Grande-Motte in 2003. At the end of the summer season, I returned to Jardin des Sens as Sous-Chef Pastry Chef, where, from October 2003 to April 2004, I had the opportunity to accompany Michelin-starred chefs on international gastronomic promotions in Shanghai, Tokyo, London, Copenhagen, and Turin.

My talent did not go unnoticed, and the Pourcel Brothers entrusted me with the task of teaching pastry courses at the Cuisine Workshop.

In 2004, I also took on the responsibility of training chefs from the various Compagnies des Comptoirs and assisting them in developing dessert menus for restaurants in Montpellier, Avignon, and London.

In 2009, driven by passion and boundless enthusiasm, I opened my own establishment to fully express my creativity. In 2010, I was honored with the title of Best Young Talent of the Languedoc-Roussillon region by Gault & Millau, and after only two years, my restaurant was listed in the Michelin Guide. My second restaurant opened in 2018.

I aim to develop an innovative and dynamic culinary concept, combining my love for cooking with a desire to meet people and share unique moments.

My goal is to offer a wide range of services tailored to events such as:

• Baptisms
• Baby showers
• Birthdays
• Weddings
• Cooking classes
• Private dinners
• Summer events
• And many more

My approach is flexible and limitless, allowing every event to be customized according to client expectations.

As part of this project, I personally designed and set up my own production kitchen to meet my precise requirements and ensure optimal quality. To maximize mobility and reach a wider audience, I also launched a food truck.