With 12 years of experience in the kitchen, my career has been guided by passion, high standards, and a taste for quality ingredients. I started at 19 as a dishwasher in a country completely foreign to me, without speaking the language or understanding the nuances of French cuisine. This total immersion, however, was the starting point of a true culinary revelation.

Driven by hard work, curiosity, and rigor, I quickly progressed to become a brasserie chef at 22, developing a structured, precise, and generous style of cooking. A lover of good food and sensitive to authentic flavors, I naturally gravitated towards bistronomy, a cuisine that balances tradition and modernity, where every detail matters.

I prioritize a respectful approach to ingredients, working with local grains, regional cheeses, wild-harvested vegetables, and meats from nearby farmers. For me, the raw ingredients are the signature of the dish: they guide the creation, tell a story, and give each plate its unique identity.