I started my high-end culinary journey at 5* Le Mas de Pierre, in Provence, after graduating from Paul Augier Culinary School in Nice. Then, at Forum Jorges François, I led a team of 12 chefs and designed a daily zero waste menu for 100 people. In 2016 in Antibes, I created my private chef business, working on yachts and for Read more…
Favorite
I started my high-end culinary journey at 5* Le Mas de Pierre, in Provence, after graduating from Paul Augier Culinary School in Nice. Then, at Forum Jorges François, I led a team of 12 chefs and designed a daily zero waste menu for 100 people. In 2016 in Antibes, I created my private chef business, working on yachts and for Read more…


