Built in the kitchen.
Proven in operations.

I am a French pastry and bakery chef with 20 years of experience, combining rigorous craft with the realities of luxury hospitality, high-volume production and team leadership.

My career began in 2006 and was shaped by traditional French training, including work alongside Franck Deperrier, Meilleur Ouvrier de France 1994. I went on to work in Michelin-starred kitchens, five-star hotels and destination resorts across France and Indonesia.

Today, I help hospitality and food businesses build offers that are distinctive, operationally sound and profitable — from the first concept through opening, training and daily execution.

20 years

Professional experience since 2006

3 Michelin stars

Highest-level brigade experience

35 people

Largest team led

7 outlets

Multi-outlet operations managed