CANNES
I have been captivated by the aromas of my Grandmother’s cuisine, I developed a passion for food from an early age that has since lead me to a varied and multinational career as a chef.
I began my training in a Charcuterie, where I realised that quality products and good organisation were primordial to catering. This stood me in good stead when I worked with the esteemed Francois Bernard, who was awarded the great accolade of “Le Meilleur Ouvrier de France”, and Jean Christophe Abrial, a close colleague of the esteemed Raymond Blanc. Working in such surroundings allowed me to understand first hand the working intricacies of a kitchen, and it was therefore no surprise when I decided to be graduated with a top class degree from the Dardilly School in Lyon.
Catering, however, left me with an unquenched thirst for knowledge, so I decided to move into the restaurant world where he felt his creativity could finally flourish. Since then I have been a dedicated traveller, determined to broaden my horizons and discover new cuisine, always using the best local produce to reproduce the finest flavours. I have since excelled myself in a variety of restaurants and roles: from the smaller more chic “Le relais du petit bourg” in Ardon Switzerland, to Dubai’s grand 5* Ritz Carlton, where I worked with the celebrated Sven Elverfeld, Gault & Millau’s "Chef of the Year 2004".
I am not a chef who likes to be restrained by rigid set menus and ingredients. As Descent International’s Executive Chef, my desire for culinary diversity can thrive to the full since every menu is tailored to the client’s personal tastes and preferences. When asked what I like to cook most for myself, I enigmatically replied that food is like music: it depends on your mood! I am, however, very firm about my favourite ingredient: lavender. The relaxing aromas which remind me of Southern France, and have since become intrinsically linked to my signature dishes.
