Here is my journey since my very first steps in the culinary world.

I started cooking at the age of 16, training for two years in a semi-gastronomic restaurant in Maine-et-Loire, where I learned the fundamentals of the profession and developed a true passion for gastronomy. I then specialized with an additional qualification in plated desserts to deepen my knowledge in pastry. After this year of refinement, I returned to cuisine with a Professional Baccalaureate at L’Atlantide (1 Michelin star) in Nantes, where I trained for two years alongside renowned chefs Tanguy Rattier and Jean-Yves Gueho, who taught me the discipline and savoir-faire of fine dining.

After moving to Montpellier, I joined La Réserve Rimbaud as a commis under chef Charles Fontès. Over the course of four years, I worked my way up through the kitchen, and in 2014 I was appointed Executive Chef, a position I proudly held for eight years.

At the end of 2022, I decided to take on a new adventure in Montréal, seeking new opportunities and perspectives. I began my Canadian experience as head chef in an Italian restaurant, before joining Atelier & Saveurs as a culinary instructor. This role allowed me to explore another exciting dimension of the profession: sharing knowledge and passion directly with clients through cooking classes and gastronomic workshops.