At 6 years old, I told my parents my desire to become a chef.
Gluten intolerant with coeliac disease, I was frustrated that I could not eat like everyone else. It is probably this frustration that made me want to do this job
I did my studies at Blois catering school, then i went to Paris where i began at Le Doyen, with the chef: Ghislaine Arabian.
Then from Michelin starred restaurants to Michelin starred restaurants i worked at Drouant, with the famous chef Louis Grondard, MOF 1979 (one of the best craftman of France in 1979)
That's where i met Yannick Alleno, second chef at the time.
La Ferme Saint Simon with chef Francis Vandenhende restaurant and Denise Fabre (TV presenter).
In the kitchen of the Elysee Palace during my military service.
I worked my way through the ranks in many restaurants like: Ladurée, House of Denmark, The Bristol, Chiberta.
And finally sous chef at the Stella Maris restaurant with Yoshino Tateru (1 * at Michelin)
After that i became Head chef at Ministry of overseas department during 2 years.
Then became a teacher by chance.
I share my passion and my knowledge.
To those who often ask me why I do not open my business?
I've got, ideas, skills, and i'm looking for investors who believe in my talent and
If you need a personal chef for private events, gluten free consulting
or cooking classes at home, please contact me