Executive Chef with 27 years of international experience in Michelin-starred restaurants, luxury hotels, private households, health institutions and consulting.
Founder of an innovative brand focused on sugar-free creations and health-oriented gastronomy. Semi-finalist of the prestigious MOF contest, with proven expertise in pastry, chocolate and fine cuisine.
Experienced as a private chef in Dominica, delivering exclusive dining for VIP clients, and in collaborating with clinics and wellness centers to integrate nutrition and gastronomy.
Recognised for creativity, profitability, high-volume production, staff training, and the ability to combine excellence, discretion and innovation in both sweet and savory gastronomy.
