I am a young thirty-year-old Trouvillais and son of Trouvillais.
I discovered my passion for cooking at the age of 14 and I had the honor of having had two extraordinary apprenticeship masters: 2 years with Jacques Collet, Disciple d'Escoffier, at the Restaurant Le Bellevue in Villerville and then 2 more years with Eric Provost, Disciple of Escoffier, Michelin-starred chef at the Etrier at the Royal Barrière in Deauville.
My BEP and BP cooking in my pocket I traveled a lot around the world, in order to discover flavors and ingredients from the four corners of the planet and on this occasion, I was able to meet beautiful people. After working in gourmet restaurants and establishments with 2 Michelin Macarons: Thoumieux in Paris (Jean-François Piège), Green House in London (Arnaud Bignon), Le Strato in Courchevel (Jean André Charial) and many more…
I lived and worked in New Zealand and won the national "cordon bleu" cooking competition in 2016. I then went to Saint Barthélémy for several years where I held the position of Chef de cuisine and I started offering my services as a Private Chef.
After successful experiences as a private chef in the Caribbean, I decided on my return to France to repeat the experience.
Indeed, I like to contribute to your meal and its great success by making you an actor of your event. I bring you my professional advice and take care of everything (choice of suppliers, pairing of flavors).
So let's discuss your next event now:
- Business dinner / Seminars
- EVJF / EVG
- Barbecue / Outdoor kitchen
Of a very pedagogical nature and a lover of gastronomy, I like to share my know-how with you. Why not during a workshop where we work together upstream on the products to be worked on. In the evening, I sublimate our work on the plates while you fully enjoy with your friends!
So try the home chef experience write me or call me and we'll talk about it together!