I began my culinary journey in the mountains of Haute-Savoie, where i discovered my love of sweet things. My first apprenticeship at a Michelin star restaurant was with the three stars George Blanc restaurant, where i served for three years and was promoted numerous times.

In 2000, i was a widely acclaimed young pastry chef, winning an award for the best dessert menu at the two star restaurants, Jean Paul Jeunet, where i served as head pastry chef. In the same year i received the ‘Trophee Regional de la Patisserie,’ which rapidly raised my status in the culinary world.

In 2001 alone, i worked with two restaurants, the Marc Veyra restaurant and the Alain Ducasse restaurant – both of them three Michelin star venues.

By the end of 2001, i had moved to the prestigious, private member Harrington Club in London, and was the sole pastry chef in their kitchen. i continued my culinary journey through London, working in some of the city’s most exclusive and prosperous areas, including Pall Mall and Mayfair.

Before coming to Hong Kong, i worked at the five stars Dorchester Hotel on Park Lane, as Executive pastry Sous-chef  where I enjoy the challenge of team leadership and relishes imparting my skills with employees of diverse backgrounds to lead and motivate the team to achieve new goals, as much as I enjoy learning new techniques.

 My patisserie styles have developed through my travels and today my creations blend international flavours with traditional French influences, I have an enormous passion and I am always searching for new innovations, particularly with plated desserts.

I set myself to work for the very best company and I wish to pursue my career in Boutique type of Properties where quality will always be my main priority, I enjoy particularly the excitement of new property opening where training is intense and pressure is on.