I was born into a family of chefs and knew since I was young that I wanted to follow in their footsteps. I trained at the famous École Hôtelière de Lausanne, where I earned my diplôme after studying hard for several years.

After completing my education, I landed a job as a chef in a high-end restaurant in Paris, where I quickly rose through the ranks and became known for my innovative dishes and impeccable technique. My passion for cooking drove me to experiment with new flavors and ingredients, often pushing the boundaries of what was considered acceptable in traditional cuisine.

But it wasn't until I received the prestigious Michelin Guide Award that my career truly took off. The recognition from one of the world's most respected culinary authorities gave me a sense of validation and pride, allowing me to focus on creating even more exceptional dishes for my customers.

I have traveled extensively throughout France and other parts of Europe, visiting many renowned restaurants, farms, and markets in search of inspiration for new recipes.

My passion for cooking is not limited to the kitchen; I also enjoy spending time outdoors hiking and skiing in the beautiful mountains surrounding Lausanne.

As a chef, I strive to create culinary experiences that are both unique and memorable. Whether it's experimenting with new flavors or techniques, or simply perfecting traditional dishes, my ultimate goal is to make every meal a special occasion.

In addition to cooking, I am also an avid art collector, particularly fond of the works of artists such as Claude Mon