A chef for over 20 years, I have built my career between Switzerland and France, shaped by encounters and culinary experiences.

After 10 years in Geneva (5-star hotels, upscale brasseries, catering), followed by several experiences in Lyon (brasserie, bistronomic restaurant, catering, culinary instructor), I opened my own restaurant and earned the title of Maître Restaurateur (Master Restaurateur).

I am a creative chef who works with the inspiration that the ingredients provide, deeply committed to flavor. My cuisine is centered on the quality of the ingredients, seasonality, and the balance of flavors. I prioritize precision, generosity, and finesse.

I enjoy working with both simple and more refined ingredients with exacting standards, respecting their individual character and seeking the perfect pairing.

Trained in sommelierie and zythology (beer studies), I also offer food and wine or food and beer pairings to enhance the dining experience.