Following an extensive career in world-renowned establishments in haute cuisine, I am capable of offering both modern, creative cuisine as well as traditional dishes.
My key strength is my adaptability, which I demonstrated during several charters with guests of different nationalities.
I am proficient in transitioning from preparing an Italian meal to organizing a buffet ranging from sushi to beef bourguignon, and from a cocktail event for 30 guests to crafting a frozen dessert with homemade sorbet. "
