In charge of pastries and chocolates at L'atelier Jean Luc Pelé in Cannes and was also part of its team of opening staff. Worked as chef de cuisine at a teahouse under L'atelier Jean Luc Pelé before being in charge of store openings Antibes and in Cannes. Was an instructor of pastry and bakery to students of all ages. Worked in stocking, production, and sales of pastry and bakery before starting at Le Cordon Bleu in 2013.
Birthplace: Northern France – Nord-Pas-de-Calais-Picardie (Denain)
Garnered extensive experience working as an executive chef and restaurant director abroad in São Paulo and Rio de Janeiro, the Georgian capital of Tbilisi, and in Monaco before working for many years for a luxury hotel subsidiary of the Marriott Hotel Group.
With gastronomic knowledge a given, chef has not only expertise in menu development and food events, but also hygiene and culinary technology management.
Began as a Cuisine chef-instructor at the Kobe school in March of 2016.