With over 25 years immersed in the world of French haute gastronomie, I bring to the table a rare combination of front-of-house mastery and deep culinary passion. My journey through Michelin-starred environments taught me that exceptional food is only half the experience — the other half is the art of hospitality, timing, and making every guest feel like the only person in the room.

Today, I craft unforgettable experiences around live-fire cooking — kamado and brasero techniques that transform a meal into a moment. Whether it's a corporate event, an intimate dinner, or a private celebration, I pour the same obsession into every detail.

My cooking lives at the intersection of fire and finesse. I work the brasero and kamado with the same reverence that others reserve for a stovetop — coaxing deep, smoky flavors from seasonal ingredients at their peak. But live-fire is only part of my story. I'm equally at home with slow, precise sous-vide techniques that honor the integrity of every product — a summer tomato, a heritage pork loin, a line-caught fish. For me, the method always serves the ingredient, never the other way around.

If you're looking for a chef who treats your table like a stage and your guests like royalty, let's create something memorable together.