I was trained at the renowned Ferrandi School in Paris, then honed my skills for several years alongside Chef Jean-Luc Lhourre, Meilleur Ouvrier de France, within his brigade at the Hôtel Marinca in Southern Corsica.

I then spent several years in South America, particularly in Cartagena, Colombia, where I had the opportunity to create extraordinary culinary experiences for highly demanding clients in prestigious settings.

Upon returning to France, I worked as Chef de Partie and Head Chef in various renowned establishments, most recently during my tenure at the Ritz Paris.