Growing up, I have always been in the kitchen baking cookies, trying to figure out how to make a real and buttery brioche or cooking dinner for my family. At that time I didn’t know that this would become my lifestyle and my passion. It was the beginning of my journey.
After high school I went to medical school for one year, enough time for me to realize that it wasn’t made for me. I wanted to make others’ life better but with my kind of medicine: food.
Your goals, your mission.
After 6 months in cooking school in France, I was moving to London. I had the opportunity to work at Fera at Claridge’s with Simon Rogan, next to Anthony Rush and other talented chefs. I learned the discipline, the simplicity and the beauty of being a chef. This unique experience among the best chefs made me who I am today.
In 2015, the “50 Best”, The World’s 50 Best Restaurants, took place at Fera. During the event I had the privilege to meet the world’s finest chefs such as René Redzepi, Hélène Darroze, Brett Graham, Paul Pairet and so many more. An incredible experience that I will never forget.
After my time in London I flew back to Paris in order to continue my learning next to the bests chefs. I worked in pastry with Stéphane Glacier a MOF (Meilleur ouvrier de France, Best Worker in France). Eclairs, croissants and brioche, I mastered my pastry skills and learned all the basis of French pastry.
Here as well, I had the privilege to meet incredible chefs such as Emmanuele Forcone (World Pastry Champion), Alain Chartier (MOF) and Stéphane Leroux (MOF) to name a few.
Go big or go home.
I then worked at two 5 michelin star hotels in Paris, at Nolinski Opéra and at Le Collectionneur, largest 5 star hotel in France.
I worked my way up to cheffe de cuisine after years of practicing and learning.
In six years I have learned how to become a talented chef thanks to all the people I met. All of my experiences made me who I am now and I am ready to travel the world for new and unique adventures.
If you Believe in yourself, Anything is possible.
Thanks for reading!