With over 15 years of experience in the culinary world and 5 years as a private chef, I have built my career around excellence, precision, and passion.
Trained in a renowned French hospitality school, and holding both a BP and a BTS in Hospitality and Culinary Management, I combine strong technical foundations with a refined understanding of service, organization, and high-end client expectations.
I have worked in establishments of excellence, where rigor, elegance, and attention to detail are essential. These experiences shaped my cuisine and my mindset: demanding, creative, and deeply respectful of ingredients.
At 32, I am driven by ambition and a genuine love for cooking. My cuisine is instinctive yet controlled, refined yet expressive — always tailored to the moment and the client. I enjoy creating menus that feel personal, elegant, and memorable, whether for an intimate dinner or a private event.
As a private chef, I value discretion, precision, and trust. My goal is not only to cook, but to offer a seamless, high-end culinary experience, where every detail is carefully thought through and every dish tells a story.
Cooking is not just my profession — it is my language.
