I'm a chef with 15 years of experience. I hold a CAP (Certificate of Professional Qualification) and a BP (Certificate of Professional Certification) in Cuisine and have trained under chefs such as Pierre Augé (Topchef) and Akrame (Paris).

I've worked in bistro and Michelin-starred restaurants in France and was a partner and executive sous-chef at a fine-dining restaurant in Las Vegas for eight years. I enjoy working with seasonal produce and cooking with French techniques enhanced with Mexican and Asian influences.

My goal is to delight you by introducing you to unique combinations and transforming quality ingredients into delicious dishes.