Consultant culinaire

Who am I ?

44I worked for 3 restaurants of Michelin’s 3stars “Lucas Carton” , “Taillevent” and “Grand Véfour” in Paris, he was sous chef de cuisine for “Grand Véfour ” when I was 24 years old.

After serving as chef de cuisine at “ le Normandie, Bangkok Mandarin Oriental Hotel “ in Thaïland, I was chef de cuisine for “Restaurant of French pavilion at international Exposition Aichi 2005” in Japan, chef executive for “Hacienda de San Antonio “, “ Restaurant Champs-Elysées “ and culinary consultant at “Palacio de Hierro Guadalajara “  in Mexico ,  restaurant director for ” Restaurant of French Pavilion at international exposition Zaragoza 2008 “ in Spain.

I was in charge of meals and cocktails for a lot of world celebrities and also in collaboration with Louis Vuitton, Cognac Hennessy ,Torres etc. and he participates in a TV program on Via Stella France 3 Corsica.