I have been a chef for 15 years, serving as a head chef for 9 years. I completed my culinary education at the Jean-Paul Passedat Regional Hotel School and continued my training at a Michelin-starred restaurant under Pierre Reboul. I began my first chef position at Contrepoint, then at a city hotel, and finally at La Méduse. Today, I am a private chef and concurrently run a high-end gourmet sandwich concept called Beau Pain. For me, cooking is a way of life, a state of mind.

I am genuinely passionate about cooking; I spend my time thinking about new recipes and experimenting with innovative dishes at home with my loved ones.