I worked with Raymond Blanc for three and a half years, then moved to France to another two-star Michelin restaurant. I proceeded to go to Paris where I worked for Alain Passard at Arpége (3 Michelin stars, 8th best restaurant in the world), I achieved the position of Seconde de cuisine where I was responsible for the running of the kitchen. I now I am a personal chef cooking for clients in their homes or organizing fantastic parties for them. This last year, we have developed new and amazing organic Chinese sauces under the Mark of Méline's.