I’ve been cooking professionally for over twenty years, and honestly, I’ve never really stopped since I first stepped into a kitchen. For me, cooking isn’t just a job or a service — it’s how I connect with people. It’s how I take care of them.

I come from a classical French culinary background with formal training and years spent in professional kitchens, catering, and private dining. Over time, I moved toward a more personal style: seasonal products, short supply chains, respectful cooking, and bold, honest flavors. No unnecessary tricks — just great ingredients, cooked properly, with intention.

What I love most is creating intimate dining experiences at home. Seeing guests relax, share stories around the table, and forget they’re not in a restaurant — that’s the real reward. Whether it’s a refined multi-course dinner or a generous family-style meal, everything is made from scratch and tailored to the moment.

I’m probably most proud of my seafood and low-temperature cooking — dishes like delicate scallop carpaccio, perfectly cooked meats, rich homemade sauces, or anything involving truffle and deep, comforting flavors. The kind of plates that make people go quiet for a second because they’re just enjoying the bite.

My cooking is sincere, seasonal, and a little bit stubborn — in a good way. I believe good food takes time, care, and heart. And that’s exactly what I bring to every table.