I have been working in the hospitality and restaurant industry for over 20 years. My culinary journey began with six years of formal training at a hospitality school through an apprenticeship program, which provided me with a strong technical foundation from an early age.

Throughout my career, I have had the privilege of working in Michelin-starred restaurants alongside renowned chefs, including several Meilleurs Ouvriers de France. These experiences shaped my approach to cooking, combining technical precision with a deep respect for quality ingredients and hospitality.

I also successfully owned and operated my own restaurant for 11 years, giving me extensive experience not only in cooking but also in creating memorable dining experiences for guests.

Today, as a private chef, I bring that same level of professionalism and passion to every table. I am genuinely passionate about food, attentive to my clients’ needs, and fluent in English, which allows me to comfortably accompany international guests throughout their stay and create a seamless, personalized culinary experience.

One of the things I enjoy most is designing bespoke menus that reflect the local terroir while adapting to each client’s preferences, making every meal unique and memorable.