A pastry chef for over 10 years, originally from Brittany, I am curious and passionate about my craft. I grew up in a family devoted to gastronomy.
After earning my CAP, my specialized diploma in pastry and confectionery, and then my BTM (Advanced Technical Certificate), I left my home region to explore the world of luxury hotel pastry.
My encounter with Chef Gaëtan Fiard opened the doors to 5-star hospitality. I gained experience under Chef Michael Bartocetti at the Shangri-La Paris, then continued my journey in French Polynesia, in Bora Bora.
Later, I met Chef Yannick Alléno, who offered me my first position as Head Pastry Chef. I learned and grew tremendously in the prestigious establishments of Cheval Blanc in Courchevel and the Four Seasons in London.
My desire to return to France led me to join the team at Le Couvent des Minimes, where I now work alongside Chef Louis Gachet.
