Signature dish:
Canard a l orange
I am a French chef whose culinary journey has been shaped by living in different parts of the world. Throughout my life, I have had the opportunity to live in Australia, England, Canada, the United States, New Caledonia, and Argentina. Each place introduced me to new cultures, ingredients, and ways of cooking that continue to influence my cuisine today.
I attended cooking school in Argentina at Maussi Sebes, where I refined my culinary skills and deepened my appreciation for both technique and creativity in the kitchen. My time there helped shape my professional foundation and expanded my perspective on food.
My cooking is rooted in classic French cuisine, but my experiences living abroad have inspired me to add a twist of international flavors to my dishes. I enjoy combining traditional French techniques with ingredients and influences from around the world to create food that feels both authentic and globally inspired.
For me, cooking is about bringing together cultures, flavors, and experiences onto a single plate.
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