Coming from a renowned family of tripe sellers, butchers, and delicatessen owners that has been based in Reims for over 80 years, and having been immersed in that world from a very young age, that is where his passion for cooking was born.
After training at a culinary school and then working alongside renowned Michelin-starred chefs, he set out to explore various culinary cultures around the world.
His modern, sophisticated, and inspired cuisine reflects his experience.
Trained at prestigious establishments (Intercontinental, QO, Crowne Plaza), he became Executive Chef at Belleval in Paris before making a lasting impression during the 14th season of Top Chef (2023), where his precise, joyful, and generous cuisine won over both taste buds and hearts.
His signature style? A local, plant-based, inventive, and anti-waste cuisine that celebrates raw ingredients with sincerity and creativity.
