Profile

Professional experience

         When I was a little kid, I only had one thing in mind, fly on my own, learn a job and become successful.

         At the age of 14, during vacation, I worked for 2 weeks in a boulangerie patisserie of the village and I loved it. When I became apprentice, 2 years later, I was only thinking of graduating from pastry school. Right after words, I pay my due to the French country and did 1 year of military service.

         I went back to school and obtain my bachelor degree in food business. Very quickly I found a job in the south of France working for a Michelin star restaurant. This went on for 2 years until I decided to move to England to follow my dream to learn the english language. I was also very fortunate to work for a 2 Michelin star restaurant, probably one of the best in England at that time.

         I went on to take a job working on the cruise ship and this experience went on for 4 years until I decide to settle down, which lead me to move to America.

New opportunity

         My experience in the United States has also been very interesting as my job lead me to open 5 star hotels and restaurants such as the four seasons in San Diego, The Bellagio, The Wynn and Alain Ducasse restaurant Mix in Las Vegas.

I am always challenging myself to stay on top of my work, and so I keep taking and teaching classes such as "LeNotre School" in Paris, and the World Pastry Forum in the United States.

         Being an Executive Pastry Chef, working as a Pastry Chef consultant, and being a Pastry Chef instructor, has opened a whole new side of me.

         Like I explained in my philosophy, I believe that life of human being can be divided in 3 parts.

You will find out that as you get older, you have less patience to learn which will automatically lead you to a different path.

         For me, I was lucky enough to meet people that believed in me and were impressed with my work, which lead me to the position were I am now. I have to admit that not everyone has a chance like that but all I can tell you is hard working always pays off, never give up and be patient.

The future

         Where I will be tomorow, I don't know. I have dreams, I love my job, I am a hard worker and pastry is my passion, now it's up to me and the decisions I will make for the future.