As a child, I was more attracted by the football pitch than by the kitchen ovens! But my mother insisted I find another course in life – either mechanics or cooking. No need to mention which direction my choice led me! I managed to get a job as apprentice at Tonnelle Saintongeaise, in Neuilly sur Seine, with Joël Giraudot who was my mentor. This is when my love for cuisine really took off and it grew over subsequent years through working with exceptional chefs.

The Crillon was a major stage of my career. Christian Constant taught me rigour, how to overcome the difficulties and challenges of the job of a chef in the top brigades. At the Louis XV in Monaco, I had the opportunity to work under the orders of Alain Ducasse and learn in detail about a particular Mediterranean cuisine. At La Grande Cascade, I learnt from Alain Ducasse’s skills and taste, with Jean-Louis Nomicos, I learnt all about the issues of managing a gourmet restaurant and organising banquets. Then I returned to be under the direct orders of Christian Constant at Le Violon d’Ingres, before moving to Le Relais du Parc with Alain Ducasse, and finally Le Bristol with Eric Frechon who taught me how to manage 80 chefs, as well as an eye for detail and a professional approach.

I subsequently became chef at Le Mirabeau in Monaco and finally was invited to be chef at the Château Saint-Martin.

My cuisine involves a new yet simple approach to traditional cuisine which focuses on two or three distinct flavours seeking to bring out the essence of the main ingredient.