The Chef
Portrait, background and culinary philosophy.
About Me
I grew up in Huez, in the heart of the French Alps, where my roots continue to inspire my cuisine.
With over 25 years of culinary experience, I have had the privilege of working in fine dining restaurants across France, Switzerland, Sweden, and Denmark, where I developed a refined approach to gastronomy, driven by precision, creativity, and excellence.Passionate about the mountains, skiing, and foraging for wild mushrooms in the Alps and Burgundy, a region especially close to my heart, I draw much of my culinary inspiration from nature.
Today, I bring this experience to every private dining experience, creating bespoke menus that are elegant, authentic, and tailored to each guest.
And if you’re lucky, I’ll be delighted to share a taste of my homemade limoncello and génépi.
Philosophy
I favour seasonal produce and short supply chains, working closely with local growers and foragers. My technique stays quiet and precise, always in service of the ingredient rather than the show, so that every plate tastes exactly like where it comes from.