I started my culinary career at the beautiful 5* Relais et Chateaux Hôtel Restaurant Le Mas de Pierre, in Saint Paul de Vence. Thanks to chef Emmanuel Lehrer, I learnt modern French fine dining, as a commis and demi chef de partie. I went on to Forum Jorges François in Nice, a social kitchen project where I led a team of 12 chefs and designed a daily Zero Waste menu for 100 people, under the supervision of chef Philippe Bouchet. In 2016, I met a Kiwi lady in Antibes and we moved to Auckland, New Zealand for the last 3 years. I love organising tailored private dinners and at-home cooking classes. I also do sensory experiments, canapes soirees, food & wine tastings, social kitchen activities and restaurant pop-ups. Since early September, my wife and I have moved to New Haven, USA where she studies musical arts as a composer at Yale university, while I create new flavours with local organic farms and producers. Follow me on social media @FrenchPrivateChef