Originally from Île-de-France, I discovered my passion for pastry at a very young age. I began my journey at the hospitality school in Étiolles, in Essonne, where I completed a three-year training program. That’s where I laid the foundations of my pastry education.
At 17, I joined the Compagnons du Devoir. This experience immersed me in a world of discipline and excellence, and gave me the opportunity to travel across France and learn from the very best. From Franche-Comté to Anglet, and Lyon, I had the privilege of joining the team of the three-Michelin-starred chef Anne-Sophie Pic, under the guidance of pastry chef Éric Verbauwhede.
This experience was a turning point for me, both professionally and personally: it nurtured my appreciation for excellence in taste and aesthetics, and instilled in me a high level of discipline.
I later joined the Brach Hotel in Paris, working under chefs Luc Balavoine and Yann Brys. This chapter was especially enriching, both creatively and personally—it allowed me to grow and build meaningful relationships.
Throughout my career, I’ve honed my skills in sugar work, chocolate, and sculpture. To deepen my understanding of form and enhance my creativity, I also took specialized sculpture courses alongside my pastry training.
After two intense years in Paris, I joined the École Nationale Supérieure de Pâtisserie (ENSP), where I discovered a new dimension of the profession: teaching. Working with renowned chefs, colleagues, and friends, I strengthened my skills in pastry, chocolate, ice cream, and more—and found growing inspiration to take part in high-level competitions, including by supporting friends preparing for the Pastry World Cup.
Since 2022, I have been working as a freelance pastry instructor and consultant. I train both students and professionals in a range of settings, passing on fundamentals and supporting their development, while also continuing to pursue my own competitive goals.
In 2024, I competed in the Relais Desserts – Charles Proust competition—a demanding challenge that pushed me to my limits, refined my creative process, and helped prepare me for the intensity of major competitions.
Today, I feel ready to take on a new challenge: to showcase the craftsmanship I’ve patiently built over the years, and to proudly represent French pastry by competing in the Pastry World Cup.
