Cooking is where my emotions and a great part of my life come together
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 for the process and the desire to share my creations have been with me since childhood — a timeless magic that has been shaped and strengthened through years of learning and experience.
in me a particular love of