With roots in Réunion and Madagascar, cooking has been a part of me since childhood. After completing a master’s-level degree, I chose to pursue my passion by obtaining professional culinary qualifications (CAP Cuisine and MC Desserts).

Despite holding a master’s-level degree, I decided to switch careers to the culinary world, seeking to give my passion a tangible and creative outlet. After earning my professional culinary certification (CAP), I gained two years of hands-on experience in the restaurant industry—working in both savory cooking and pastry—with a specific focus on plated desserts.

Through my own business, I am developing a unique culinary style that sits at the intersection of my heritage, my influences, and the flavors of my childhood. My approach is driven by a desire to honor these roots while reinterpreting them through a contemporary, technical, and creative lens.

My background enables me to offer cuisine with a distinct identity, ranging from elevated home-style dishes to fine dining creations—all centered on quality ingredients, textures, flavor pairings, and aesthetic presentation.