It all began
with a love of the right gesture.
Cooking has never felt like just a job to me: it is a way of welcoming people, of taking care of them, of saying something without words.
I chose the path of hospitality early on. It taught me the discipline of a kitchen brigade, the precision of the fundamentals and the sense of service that turns a meal into a moment.
Then I wanted to go further: to test myself in the most demanding kitchens, alongside the people who shape French gastronomy.
The kitchens that shaped me
Each step left its mark on my cooking: a standard, a way of seeing, a way of working.
- 01Training
Hospitality & catering
The fundamentals of the craft: technique, organisation, rigour and service. A demanding school that has never left me.
- 02Le Castellet
Alongside Christophe Bacquié
In the world of a Michelin-starred restaurant, I learned absolute precision, respect for the produce and the pursuit of the right flavour, plate after plate.
- 03Objectif Top Chef
Facing Philippe Etchebest
Intense challenges that demand composure, creativity and character. It taught me to cook under pressure without ever losing my signature.
- 04Marseille
Sous-chef at Les Bricoleurs de Douceurs
Pastry, the ultimate discipline of rigour. As sous-chef, I refined my work on textures, balance and plating.
Behind the plates
“I bring this whole journey to your table: the rigour of great kitchens, the warmth of a shared meal.”
As a private chef in Marseille, I cook in your home, your villa or your chalet, for a single dinner or a whole season. Seasonal menus inspired by the South, designed for you and the people you welcome.
Your turn to host.
Two ways to welcome me into your kitchen.
