With over 15 years of experience in the field of French pastry, I am currently a pastry instructor at the Médéric School in Paris, a position I began at the start of the 2024–2025 academic year.
Alongside teaching, I continue to enhance my practice through regular internships with artisans, allowing me to stay closely connected to the realities of the profession and the evolution of techniques.
My career has included roles as a Head Pastry Chef, certified instructor, and consultant for professionals both in France and abroad, particularly in South Korea.
Holding both the Brevet de Maîtrise and the BTM, I have developed comprehensive expertise in pastry, chocolate, ice cream, and artistic sugar work.
Driven by a passion for sharing knowledge, my commitment is guided by the values of generosity, high standards, and pedagogy.
Participating in the Pastry World Cup represents a dual objective for me: to continue developing technically and artistically, and to proudly represent a profession that I strive every day to pass on to new generations with passion.
My application for the selection of the French team for the Pastry World Cup is part of a journey of continuous improvement and self-challenge, with the goal of representing French excellence while continuing to refine my artistic and technical mastery.
