I am the Executive Chef at an innovative F&B startup based in Lausanne, offering food truck services, high-end catering, and private chef experiences. I graduated from EHL, the École hôtelière de Lausanne, where I was honored as the EHL Culinary Champion. My professional journey began in France, where I worked under Michelin three-star chef Christophe Bacquié and trained in the kitchens of several MOF chefs. My mentor, Chef Michel de Matteis, deeply influenced my approach to precision, excellence, and creativity. Today, I bring my own unique culinary philosophy to food — a fusion of techniques and flavors shaped by global influences. From classic French refinement to Asian boldness, and Mediterranean freshness to modern plant-forward creations, my cooking style is a creative intersection of cultures. The menu features a wide array of dishes and seasonal ingredients, including vegan Provence-style fig pickles, hot spring eggs with Sichuan Lantern beef, foie gras lollipops with port wine sauce, and crafted green bean cakes adorned with unique bio edible flowers. This fusion of high standards and diverse, original offerings aims to attract a broader audience, ensuring we stand out and delights at every event.