I come from Saint-Jean-Cap-Ferrat and I grew up with a family who are in hospitality, having owned and managed several establishments.
I learnt to cook from a young age with my mother at home, as well as at my grandmother's hotel. I started thinking about becoming a chef professionally when I interned with Jacques Maximin at 16-years-old. I then went on to work in different roles for chefs like Joël Robuchon and Georges Pélissier. After gaining some valuable experience in the industry I wanted to return to the South of France, and I was searching for a chef who could teach me and help me discover a new gastronomic vision. That's how I wound up at JAN.
