I made my passion my profession, which I began at the age of 16. I had the privilege of starting in a Michelin-starred restaurant with a great chef who passed on to me the passion and love for this profession. This was followed by luxury brasseries and 5-star resorts. For 27 years, I have been working with fresh produce and cooking with a lot of love. My satisfaction comes from seeing the customer enjoy eating delicious, fresh products.