With a background in museum and arts - I worked for a national institution -, and more specifically in design, I first turned to cheese-making before training in cuisine, gaining experience at several restaurants in Marseille.

Now, I work as a private chef, offering Provençal and Mediterranean cuisine as a tribute to my culture and heritage. My professional experience in arts allows me to develop a creative vision and pay special attention to the presentation of dishes and tables, ensuring that the experience is as enjoyable as possible.

Also, I draw on my experience as a cheesemaker and cheesemonger—particularly my training at a renowned Parisian establishment—and my in-depth knowledge of the field to offer you curated cheese selections and food-and-wine pairings.

This multidisciplinary career path gave rise to a culinary studio, that views dining as a culinary experience in its own right, where aesthetics, taste, and emotion come together. And as the head of this studio, I’m offering you this service and my expertise exclusively for you, whenever you'd want.