I am a pastry chef from Nantes. Pastry is much more than a profession to me—it’s a passion that I have cultivated over the years with discipline, curiosity, and creativity.
My journey has taken me through prestigious establishments, working alongside demanding artisans, such as at the Four Seasons Hotel George V in Paris, with Les Pâtissiers in Alsace, and as an instructor at the École Supérieure de Pâtisserie under Mr. Alain Ducasse.
These experiences refined my attention to detail and constantly pushed me to expand the boundaries of my craft.
I also had the privilege of training at CFA Saint-Michel and with Les Compagnons du Devoir—two key steps that shaped my high standards and vision for the profession.
In 2025, I had the honor of becoming Vice World Pastry Champion alongside my teammates Haruka ATSUJI and Jérémy MASSING.
Today, I dedicate myself fully to my work as a pastry consultant and instructor. I love sharing my knowledge, inspiring fellow enthusiasts, and helping to advance this rich, nuanced, and ever-evolving world.
I deeply believe that pastry is, above all, about emotion, precision, and sharing.
