Style : French Gastronomy with a hint of modernity
After an apprenticeship in the department of La Sarthe, I worked for several seasons in France before joining the Best Craftsman of France Jean-Jacques Mathou. Afterwards. I joined Chef Gérard Vié at the Michelin two-star restaurant, Les Trois Marches, at the Trianon Palace in Versailles.
For 10 years, I worked my way up from a commis to the position of a sous-chef. I learned and evolved in my trade and my passion : gourmet cuisine.
After creating a company, I worked for two years for Jean-Paul Arabian at Pierre au Palais Royal, a Michelin one-star restaurant as a sous-chef then a head chef.
The passion for my profession has always fueled my spirit, therefore almost 18 years ago, I wanted to pass it to other people by becoming a chef instructor at Técomah first then at Ferrandi-Paris, two schools of the Chamber of Commerce and Industry of Paris.
Today I keep cooking gourmet cuisine, the one I love while training students.
Thanks to these schools, I was able to take part in different fairs such as the SIAL, Equip’Hôtel (VIP Restaurant), Eurotoques, SIRHA (demonstrations on the METRO VIP stand), Taste of Paris. I was also in charge of managing the dinner for the elected members of the CCIP and their different members of the boards of directors.
For several years, I have been responsible for various contests taking place within the school : the Delaveyne Trophy with Frabrice Prochasson, one of the Best Craftsmen of France, Taittinger competition (until 2009). I also oversee the contests intended for apprentices (winner of La Cuillère d’Or contest, prizewinner of Les Chefs en Or contest)…
I also conduct cookery classes for amateurs as well as short sessions for qualified staff taking part in an ongoing training system. I am also very active as a consultant in France and abroad (menu creations, opening of food outlets, advice…).
2011 represented the fulfilment of years of work by achieving the title of «Un des Meilleurs Ouvriers de France», a craftsmen competition in France. This was especially thanks to the support of Jean-Yves Ferragu (Finalist of the 2000 MOF contest), Jenny Jacquet (Finalist of the MOF contest), Bernard Leprince (MOF), Jean-Pierre Toulejbiez (MOF), Arnaud Faye (MOF, winner of the Delaveyne Trophy and chef at La Chèvre d’Or restaurant), Jean-Baptiste Martin (Cuisine Coup de Cœur school)…
Throughout these years, notably during various educational trips and exchanges, I had the opportunity to take part in several cookery demonstrations in Dallas and Detroit, The USA, Casablanca, Morocco, Istanbul, Turkey for Gastronometro and Pontevedra, Spain.
Recently, I managed two dinner-parties for the French Embassy in Khazakstan. Many people were invited to these dinners among them some ambassadors from other countries, the ambassador of the European Union, some firms that are important for the country such as Total, culinary demonstrations for Transgourmet, Delifrance (Dubai and Shanghai).
Should you need increasing your culinary skills, knowledge or passion, I offer my services in the context of culinary advice, creation of menus, opening of restaurants, staff training…
Cooking is a passion, knowledge passing is a pleasure.