I am a French private chef specialising in Contemporary Mediterranean Fine Dining, inspired by the flavours, colours and seasonal ingredients of the French Riviera, with strong influences from Japanese and Korean cuisine.

My culinary journey began in a health-focused restaurant where I learned gluten-free and lactose-free cuisine as well as low-temperature cooking techniques designed to preserve flavour and nutrition. I later became sous-chef at the two Michelin-starred restaurant L’Air du Temps under chef Sang-Hoon Degeimbre, where I refined my approach to modern gastronomy, precision and creativity.

Over the years, I have also taken part in exclusive culinary events alongside renowned chefs such as Anne-Sophie Pic and Andreas Caminada.

My cuisine blends Mediterranean generosity with the elegance and precision of Japanese cuisine and the depth of Korean flavours. I am particularly passionate about fermentation and lacto-fermentation techniques, which bring freshness, balance and complexity to my dishes.

Today, as a private chef, I love creating elegant yet generous dining experiences that feel both refined and relaxed. My cuisine is deeply seasonal, focused on balance, freshness and beautiful presentation.

I particularly enjoy working with seafood, vibrant vegetables, herbs, broths, pickles and delicate sauces — transforming simple ingredients into memorable experiences shared around the table.

Whether it is an intimate fine dining dinner, a relaxed villa gathering or a multi-day private stay, my goal is always the same: to create a warm, personalised and unforgettable culinary moment for my guests.