Originally from Normandy, the chef has a solid and comprehensive background. After working in gastronomic establishments such as the Plaza Athénée, Langham Hotel, Guy Savoy, and the renowned caterer Potel & Chabot, he headed the kitchens of Lagardère Paris Racing and the FERRANDI campus in Bordeaux as executive chef.

"Member of the “Disciples of Escoffier”, Chef for more than 20 years, I claim respect and the evolution of French cuisine!

The technique and the choice of products are the foundations of my cooking."