Young and dynamic, passionate about cooking from an early age.After my studies in catering in France, in Bordeaux, I went to meet new technics and tastes, in different Michelin star restaurants in France and abroad.I worked at Chapelle St Martin 1 *, in Limoges.At the Grand Hotel, St Jean de Luz.At Sources de Caudalie 2 *, in Bordeaux.La Pinsonniere, Relais chateaux in Canada, QuebecLe Chalet d'Adrien, in Verbier; SwitzerlandI have been living in Ibiza for 10 years, where Iwas able to work in very he restaurants;Hacienda Na Xamena, Can Domo, Cala Bonita, Es Terral, and more.I am a traditional French chef, but I am also a connoisseur of vegetarian, vegan and gluten-free cuisine. My 10 years in Ibiza I also learned mediteranean cuisine espanol, paellas, arroces and lot of tipo al flavors from the island.During my training and experience in luxury hotels, I learned to work in accordance with some knowledge of wines, French cheese and other local products, but also to know and respect many luxury products (caviar, truffle ...)Angouleme in France, my birth town, land of Cognac and Bordeaux. My childhood is made around the products of the ocean and the land, that's how my passion of cooking and good products born and grow up.