After a rich and diverse professional journey in luxury hospitality and restaurants both in France and abroad, I wanted to do something different while still practicing the culinary arts. That's where the idea of becoming a private chef came to me—a passion I have been pursuing for over 23 years.

Cuisine Type/ Seafood dishes such as "Sea Bass in Crust" or "Lobster Thermidor" that guarantee the success of your meals. Sauces, in general, even though they are increasingly made lighter these days. To conclude, I offer you the frozen red berry soufflé – flavorful, visually stunning, light, and refreshing, making it the perfect dessert to conclude your meal.

Specialties: Cocktail Dinners