Originally from Corsica, born into a family of scientists, I wasn't exactly predicted to end up obsessing over pastry cream and service adrenaline; but here we are, thanks grandma!
After training at École Ducasse, where I built my technical foundation in classical and modern French pastry, I had the chance to be shaped by radically different environments. From pastry shops in France and high-volume Michelin-starred kitchens in New York to the narrow galleys of the Venice Simplon-Orient-Express across Europe.
Along the way, I learned that wherever you land, the job is the same: understand the kitchen, find what can be better, and make it work.
I now wish to bring that adaptability, combined with a solid foundation in production management, team training, and food safety compliance, to a corporate role focused on consistency and excellence across multiple sites.
A Taste of My Work
A curated selection of desserts I’ve created and dishes I had the privilege to work on throughout my career.
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French