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 my generous 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 my excellent chef Philippe Bouchet. I met my Kiwi fiancée in Antibes and we have been living in Auckand New Zealand for the last 3 years, where I have been fusing the exquisite flavours of Aotearoa with French and Mediterranean cuisine. When I am not busy with private dinners and cooking classes, I like to organise sensory experiments, canapes soirees, food & wine tastings, social kitchen activities and pop-ups.
In September 2019, my wife and I will move to New Haven (Connecticut, USA) where she will study music composition at Yale, while I keep creating new flavours, working with local organic farms, fantastic restaurants and people.