Parcours

I began my culinary journey in France, training for over a decade under esteemed Michelin-starred chefs. This formative experience instilled in me a deep respect for tradition, precision, and technical mastery. It also laid the foundation for my international career, where I have led high-end food service and banquet operations in luxury hotels and renowned restaurants across multiple countries.

With 25 years of experience as an Executive Chef in luxury hospitality, I have overseen all facets of culinary operations, from pre-opening and hotel launches to daily management. My approach is both creative and passionate, blending culinary artistry with meticulous attention to detail. My menus are carefully curated, drawing inspiration from local ingredients, seasonal offerings, and emerging global trends while ensuring excellence in flavor and presentation.

Dedicated to food quality and freshness, I uphold the highest industry standards in purchasing, cost control, and operational efficiency. I am deeply involved in maintaining budgetary objectives, implementing cost-effective solutionswithout compromising on excellence, and ensuring an unparalleled dining experience for guests.

As a leader, I believe in fostering a collaborative, inspiring work environment, guiding teams in refining their culinary expertise and encouraging innovation. My leadership style values teamwork, creativity, and professional growth, ensuring that each team member contributes to the shared vision of excellence. With strong organizational skills, proactivity, and humility, I remain committed to driving revenue growth, cost efficiency, and the ongoing evolution of gastronomic services within diverse hospitality establishments.