My Culinary Journey
Passionate about cooking since a young age, I began my career in 2009.
Over the years, I’ve had the opportunity to grow within iconic establishments, such as the restaurants of the Eiffel Tower under the direction of Alain Ducasse.
I’ve also had the privilege of working alongside Michelin-starred chefs like Raphaël Rego and Sébastien Sanjou, and of honing my skills at the École Lenôtre in Paris — a renowned institution of French gastronomy — where I was taught by Chef Eric Léautey.
My Philosophy
Being highly sensitive means perceiving the world with a unique intensity.
This sensitivity lies at the heart of my cuisine: it drives me to be attentive to every gesture, every ingredient, every atmosphere.
It compels me to seek the perfect balance one that respects the product, nature, and the guests alike.
The ingredients I cook with are alive, sensitive in their own way. They tell the story of a season, a terroir, a heritage.
My role is to listen to them, to enhance them without ever betraying their essence.
Cooking then becomes a silent dialogue between the plant, the animal, the human, and the present moment.
The Roots of My Passion
Cooking is much more than a simple passion for me it’s a precious family legacy.
My great-aunt, whom I unfortunately never had the chance to meet, was a true cook. She made everything herself, from cheese and charcuterie to cakes and pastries. I’m convinced that we would have shared a deep passion had we met.
Fortunately, I did get to know my uncle, who also had a real love for cooking. Every time I visited their home, we ate incredibly well. The aroma that filled his kitchen is forever etched in my memory it was a true feast for the senses. Every dish was prepared with love and care, and you could taste it in every bite. My aunts, too, are excellent cooks.
From a very young age, I began to appreciate gastronomy. I quickly felt the desire to experiment in the kitchen, to explore new recipes, and to create dishes that would delight those around me. That’s when I started cooking on my own, trying out recipes and discovering the joy of creating something from scratch.
