After 20 years spent working my foods and wines in Burgundy and Provence, I started my apprenticeship at the beautiful 5* Relais et Chateaux Hôtel Restaurant Le Mas de Pierre, in Saint Paul de Vence. There, thanks to an amazing chef, I learnt modern French fine dining, first as a commis and soon after as a demi chef de partie. Soon after, fate took me to an amazing challenge and social experiment called Forum Jorges François, in Nice. As a Second de cuisine there, I led a team of 12 chefs and designed a daily Zero Waste menu for 100 people, with my executive chef. While contemplating a new career as a chef on yachts in 2016, I met my Kiwi girlfriend in Antibes and we have been enjoying New Zealand and Auckland since then. For the last 3 years, I have been fusing the exquisite flavours of Aotearoa with modern and classic French cuisine in a variety of settings. When I am not working as a chef for hire and organising customised private dinners, I am involved in cooking classes, sensory experiments, food & beverage consultancy, social kitchen events, food science workshops, culinary photography and pop-ups.