Graduated 12 years ago from the school in Dardilly, near Lyon, I have enriched my experience working in both gastronomic and bistronomic restaurants, which allowed me to develop a cuisine that is precise, generous, and modern. Over the years, I have also traveled extensively, an experience that opened me to other cultures and culinary techniques.

I offer my menus and services both in restaurants and for private clients seeking a personal chef.

My cuisine is based on fresh, seasonal ingredients, carefully selected from the Beaujolais region. It is generous yet elegant, highlighting each ingredient with bold and thoughtful combinations.

It is French cuisine, shaped by my global experiences in both professional kitchens and travels. Everything starts from a raw ingredient, and the rest is crafted according to my creativity and the client’s desires.

I also pay special attention to the tableware, which I personally source, because we eat first with our eyes.

Adapting to each location and moment is the essence of the private chef experience, and that is where the true pleasure lies.