Cooking is an emotional state in which I spend a good part of my life.
I remember the dedication and passion shared by my family in the kitchen, and eager to imitate them, I began cooking at an early age. Some of the feelings from those times have been transformed into the values of my profession: respect, passion, creativity and innovation.
My training in gastronomical art is underpinned by the knowledge and experience I acquired at LE CORDON BLEU PARIS, where I was awarded the title Le Grand Diplome. I have entrusted my ongoing gastronomical training and specialization to this and other schools.
The passion of the process and the desire to share the result of my creations have motivated me since I was a child—inalterable magic which has been fortified by training.
in me a particular love of