In my opinion, Cooking is the ultimate expression of Love.As a Chef, I want to express myself, my feelings, give emotions and memories through food. Food makes people happy, this is true for me when I am cooking, and for people eating. So many good news are revealed around a table, and it makes me happy to contribute to those moments.My journey as a food lover started at a young age, with a very « hospitality-related » familial background.From my diploma in culinary arts at CEFPPA Adrien Zeller in Illkirch, France, to my current position in London, I never lost my passion, motivation and will to grow.As far as I remember, I have always been very curious, and it works perfectly with my chef’s journey. You can always learn new skills, flavours, influences, you will never reach a point where you can’t learn anymore, and in my opinion, that’s the perfect situation for a curious passionnate chef!This curiousity made me a very creative chef, since I can learn from any culture, country, recipe,…As an example, I learn a lot from the work of bartenders, since in my opinion, they have a focus on flavours, without being scared of associations that might sound weird.To make it short, anything Flavours-related inspires me and whatever can make me a better chef and human is welcome.I learned my job in France first, in different restaurants, and different types (Hotels, Restaurants, Brasseries) and this background gave me the opportunity to discover and learn different organisations, set ups, and structures. From the traditional restaurant, to the fine dining, to the catering & banqueting in a luxury hotel’s kitchen, it gave me the chance to diverify my skills and knowledge. By being very adaptable, I took the best of each experience to build the chef and human I am today.I decided to move to London 5 years ago, after building strong bases in cooking, to challenge myself and to be outside of my comfort zone, in a new environnement, and it keeps making me grow at any levels.I found myself very comfortable with the level of exigence in Michelin starred restaurants and Fine Dining, you need to pay attention to any small detail.My style of cooking is a mix of all my experiences, it needs to look very beautiful and sharp. Whatever is on a plate needs to bring something, a different layer and depth of flavours. This can be either a technique (fermentation) or an ingredient, as long as the result is absolutely delicious.It doesn’t need to be over complicated, but simple, sharp, and full of flavours.