Born in Bègles near Bordeaux in 1969, he began his cooking training at the age of 14 at the Talence hotel school. Passionate about the profession, he decided to continue the rest of his schooling in the same school with the ambition of becoming a cooking teacher.
He left to work for various kitchens, among others, such as Les “Plaisirs d'Ausone” where he was pastry chef, Les jardins de l’opéra in Toulouse and again in Quebec at the Montego club restaurant as day chef.
He resumed his studies in Toulouse where he prepared to become a certified teacher. A first position in Guebwiller in Alsace, then he left for the Lycée Hôtelier de La Rochelle where he worked for 17 years.
The call for new experiences led him to become a teacher at the Tahiti hotel school in French Polynesia in 2019.
Supported by two other Disciples of Escoffier whom he met in Tahiti, he decided to open a delegation in this immense territory in terms of space, culture and traditions.
Born in Bègles near Bordeaux in 1969, he began his cooking training at the age of 14 at the Talence hotel school. Passionate about the profession, he decided to continue the rest of his schooling in the same school with the ambition of becoming a cooking teacher.
He left to work for various kitchens, among others, such as Les “Plaisirs d'Ausone” where he was pastry chef, Les jardins de l’opéra in Toulouse and again in Quebec at the Montego club restaurant as day chef.
He resumed his studies in Toulouse where he prepared to become a certified teacher. A first position in Guebwiller in Alsace, then he left for the Lycée Hôtelier de La Rochelle where he worked for 17 years.
The call for new experiences led him to become a teacher at the Tahiti hotel school in French Polynesia in 2019.
Supported by two other Disciples of Escoffier whom he met in Tahiti, he decided to open a delegation in this immense territory in terms of space, culture and traditions.