Wandering between corporate jobs and seasonal work, I was always the one throwing huge dinner parties amongst friends and families, spending hours in the kitchen to be able to enjoy mouth watering food in the comfort of my own home. When I got asked to chef for a friend of a friend, I didn’t hesitate a second, and this adventure started : first in Verbier in 2022, a ski resort in Switzerland and since October 2025 in Canada, with my new home base being Vancouver.

Mostly self-taught, I worked in restaurant kitchens but quickly realized that I loved the social aspect of a private chef way more, from writing new menus every week to creating connections, as well as handling last minute changes in an event. I am currently working toward getting my nutrition degree from Stanford, always looking to improve the experiences I give to my clients.

A dish I particularly love is a chicken morel : the most tender, pull-appart chicken you'll ever have with a to-die for morel mushroom sauce. Fun fact : I used to hate mushrooms, and this dish made me change my mind!