After an apprenticeship in the Sarthe, I spent several seasons in France before joining Jean-Jacques Mathou (MOF), then Chef Gérard Vié at the “Trianon Palace” of Versailles – Restaurant “Les Trois Marches, two Michelin stars “.

For 10 years, from Commis to Second de Cuisine, I learned and evolved in my profession, my passion: gourmet cuisine.

After the creation of a company, I worked for two years at “Pierre au Palais Royal, one Michelin star” in Paris, for Jean-Paul Arabian, as Second, then Chef de Cuisine.

The passion of my profession taking me always further, almost 18 years ago now, I wanted to discover it to others by becoming a trainer of kitchen within Técomah, one of the schools of the House of Trade of the Ile de France Region, then, for 5 years, at Ferrandi Paris.

Today, I continue the cooking that I like: gastronomy, while training students.

Through these schools, I took part in different exhibition, such as Sial, Equip’Hôtel (VIP Restaurant), Eurotoques, Sirha (demonstrations on the Metro VIP stand), Taste of Paris and I was also in charge of the dinner of the elected representatives of the CCIP and their various boards of directors.

I have been, for several years, responsible for various competitions taking place within the school: the Delaveyne Trophy with Frabrice Prochasson (MOF), the Taittinger competition (until 2009) and also the supervision of competitions for apprentices ( Winner of the “Golden Spoon” contest, winner of the “Les Chefs en Or”…)

I also teach cooking classes for amateurs, but also short courses for qualified staff in the context of continuing education and I am also very active as a consultant, in France and all over the world (creation of cards , opening of points of sale – advice …).

2011 is the year of the concretization of my work with the obtaining of the title “Meilleur Ouvrier de France”, thanks to the support of Jean-Yves Ferragu (Finalist MOF 2000), Jenny Jacquet (Finalist MOF), Bernard Leprince (MOF) ), Jean-Pierre Toulejbiez (MOF), Arnaud Faye (MOF, winner of the Delaveyne Trophy and Chef de la Chèvre d’Or), Jean-Baptiste Martin (Cuisine Coup de Cœur School) …

During all these years, I had the opportunity to do several cooking demonstrations in Dallas, Detroit, Casablanca, Istanbul (Turkey) for Gastronometro or Pontevedra (Spain) during different trips-educational exchanges.

Recently, I made 2 dinners in Kazakhstan for the French Embassy. Dinners where ambassadors from other countries were invited, the European ambassador and companies very important for the country, such as Total, culinary demonstrations for Transgourmet, Delifrance (Dubai and Shanghai).