My Culinary Journey: An International Adventure

Throughout my career, I’ve had the privilege of working alongside a Meilleur Ouvrier de France and in Michelin-starred restaurants.

With a passion for growth, I set out to expand my experience internationally.

I spent seven years in Canada, where I helped launch Fouquet’s Montréal, worked as a sous-chef in Relais & Châteaux, and later became an executive chef in a wellness and nature resort, managing a team of 20 chefs.

With travel becoming part of my DNA, I embarked as a head chef on luxury cruise ships with Compagnie du Ponant. These journeys introduced me to global cuisines, refining my skills with new techniques and flavors.

Seeking fresh challenges, I moved to French Polynesia, in Bora Bora, to oversee the opening of a new InterContinental (IHG) hotel as an executive chef.

After years of enriching experiences, I decided to share my expertise by becoming a culinary trainer and private chef.