I was born close to Paris and raised in Nice where my grandparents used to live.
My grandmother ignited in me the passion for cooking; I can still remember the wonderful Mediterranean scents coming from her kitchen. Those moments spent together and learning from her are what made me pursue a carrier as chef.

I’ve studied Gastronomy at Paul Augier high school for 4 years. During this time, I won the cordon d’or cooking trophy of Monaco and became the best apprentice in the PACA region in 2001. I also made a few internships in some famous Michelin star restaurants in the c te d’azur.
At the end of my studies my father’s health was deteriorating and I had to take on the family’s business. At the age of 19 I was managing a hotel close to Monaco by myself, being also the solo chef.
After my father’s health improved, I left to work as an executive chef in a 5*hotel resort in north USA where I met my lovely wife from Brazil.
I came back to France to work for Alain Ducasse in Saint Tropez at Spoon Byblos and then decided to move to Brazil where I owed a restaurant for 5 years. We had very prestigious guests including the whole French soccer team during the Brazilian world cup. After that my wife and I moved to Portugal where I worked as a sous chef in a famous 1*Michelin for a year.

My passion for food, sailing and travelling brought me to the yachting industry.
Devoted to the art of cooking for 20 years now, I acquired my experience working in Michelin star restaurants where I developed my knowledge and culinary skills.
I have been working in yachting for the last 5 years, onboard 45-60m yachts.

I’m passionate about cooking, and always prefer to use local produce, I’m very proud to support local suppliers and follow a seasonal menu.