I am a 27-year-old entrepreneur and chef. Six months ago. My cooking style draws inspiration from my experience in Toulouse and Geneva. In Geneva, I had the privilege of working as Chef de Partie and then as Sous-Chef in the restaurant of the Ritz’s executive chef. Upon my return to Toulouse, I served as Head Chef and then Sous-Chef in a prominent Toulouse pub. I describe my cuisine as simple, raw, and focused on flavor, with influences from my travels across Europe, Africa, and the United States. I also prioritize products from my home region in the South of France, typically sourcing ingredients from within a 100-km radius around Toulouse. I work as part of a duo: myself in the kitchen and my associate in service, to offer my clients the best possible experience.