I’m a highly organized Executif Chef with an impressive Michelin Star background.
Passionate about cooking and with significant experience as a Chef in prestigious houses and palaces,
Over my years of experience, I have acquired a certain expertise in selecting the freshest products, mastering culinary techniques that preserve their nutritional qualities and creating tasty dishes that harmoniously combine textures and flavors. My approach to cooking is based on the use of local, organic and seasonal ingredients, thus guaranteeing their richness in nutrients and flavors.
i m a French chef who has been working during more than 12 years
in 2** & 3***Michelin before take over his 1st place as chef owner in soma and elephant ibiza
i have been working my inspirtion and creativity near by some prestigious chef in paris
Eric briffard in le Cinq *** at George V Four Season Hotel Paris and Bernard & Mathieu Pacaud in paris at the prestigious Ambroisie *** and re opening the Castle Withoff awarded of 2** after only 9 month in Belgium as junior sous chef and sous chef
Before being sous chef with those 2 exceptionnel chef he has been façonned and éducated during almost 4 years in Hotel de Crillon at Les Ambassadeur ** with Jean Francois Piege and Cedric Bouchet as demi chef de partie and chef de Partie, and a short experience of 1 years in Jacques Cagna * as commis and demi chef de partie
Recently i have been chef at riva Jakarta awarded as Best French Restaurant in indonesia during 2 years
And become Chef for Mandrin Oriental ( Trained & Assist 3*** Michelin Chef for promotion at MO Landmark at Amber ** in Hong Kong & MO Bangkok at Le Normandie ** and open MO Taipei during almost 2, years,
Under all thoses work experience i have been using my capacity to manage with a quick adaptation and creativity to run as Chef Consultant
Garcon Jakarta
Immigrant Jakarta
MERSEA concept food Paris
Rampoldi Monaco
