I am originally from the French Riviera, which has had a great influence on my cooking. I would describe my style as a combination of traditional French, Mediterranean and Italian. I am also experienced in Asian cuisine.
I have been working as a private chef for the last fifteen years on yachts, in chalets and villas in more than 25 different countries, enabling me to discover and taste a lot of different flavors and learn new techniques to cook with imagination.
I am a self-motivated, creative and an adaptable chef. Hygiene is a priority in my work and I have a wide knowledge and experience of cooking for clients with specific dietary requirements or intolerances.
My cooking is always tasty and artistically well presented. I always go early to the local market where available to be the first to choose the best and freshest products. I only come back in the kitchen with the best.
I studied management at Magill University, teaching me among other things, how to communicate efficiently with staff in order to solve problems. I have management skills and I take initiative when required.