Who are you and where are you from?
I was born in Nantes, France to a family who loves eating and whose homegrown meals rival even the most dedicated of French households in both quality and length.
When did you start working in a kitchen?
I started cooking at a young age and have always been inspired by my mother’s love of cooking and gardening. My introduction to the world of professional culinary arts began at 16 years old when I started pursuing my first degree. I hold three Degrees in the culinary arts with a formal education of over 6 years.
Where does your inspiration come from when you are creating a dish?
My inspiration for a dish is both visceral and experiential. I listen to my intuition while drawing from my work, travel and life experiences. By drawing from my life experiences it ensures me that I create and prepare each dish with passion.
How would you describe your style of cooking?
My cooking style is Modern French, inspired by international ingredients.
What is your favorite food to cook?
Although I enjoy all types of food, my favorite is making macarons because it appeals to my attention to detail and passion for unique combinations. Making macarons is about precision, technique, and there are unlimited flavor combinations.
What is your favorite ingredient?
Butter! I use it as much as possible, as often as possible. It’s also the main ingredient in French cooking.
What is your advice to people who want to become a chef?
Trust your intuition and believe in yourself. Be tough because it’s both mental and physical work that is high pressure, long hours and labor intensive but if you’re following your passion, it’s worth it.
What is your ultimate food dream?
That one’s easy. It’s to experience a meal at Alain Ducasse’s restaurant, Le Louis XV, in Monaco.
