M/Y AVA II – 50m

Alexandre has been immersed in catering since a very young age: it was in the family restaurant that he learned to love cooking.

As part of the preparation for a certificate of professional aptitude in the kitchen, he completed a two-year apprenticeship in the restaurant Le Clos Saint Pierre”.
Whilst still training, he won second place in the competition for the best apprentice in the Provence-Alpes-Côte-d’Azur region.

He was a commis chef then demi-chef de partie alongside Jacques Chibois, at La Bastide Saint Antoine, a two-star Michelin restaurant. He perfected his experience as a demi-chef with Jean-Pierre Jacob at the Bateau Ivre, a two-star restaurant in the Courchevel winter sports resort.

Alexandre was then chef de partie for Nicolas Borombo at the Grand Hôtel, a five-star restaurant and a true institution in the Basque Country.

When chef Borombo leaves the southwest of France and opens his restaurant, he does not hesitate to choose Alexandre to be his chef de partie. Their one-year collaboration resulted in a Michelin star.
Back on the Côte d’Azur, Alexandre was the chef of the Vieux four restaurant in Gourdon before becoming executive chef at Laurent Lorca in Vallauris, a Michelin star restaurant where he obtained the Bib gourmand.
Since 2017, Alexandre has been a private chef. He started in Cannes, where he worked for two years on a 28m yacht and then a season on a 35 meter yacht. For two years, he has been working on a 50-meter yacht in Monaco.