Truly passionate about cooking, faithful to an approach of “eating well and eating well”. I have traveled in different areas of the restaurant industry since I was a teenager. Following my participation in the Best Apprentice in France competition, I completed my apprenticeship and launched into working life. 2020 marks a turning point in my career, since I reached my first position as Chef de Cuisine, at only 28 years old, thanks to hard work. I coordinate the production and sale of fresh, homemade dishes for three different sites, under the leadership of Serge Roques, founder of this concept.