As a young teenager and son of restaurateurs, I naturally went to cook training at the Bonneveine catering school in Marseille. I then moved to Spain where I followed several other training courses in the cooking trades, in particular, with a “kitchen management” course at the Madrid Higher Hotel School and additional training “Restaurant” at the Hoffman School of Barcelona.

Discovering world cuisine, I followed an exclusive three-month course in American cuisine at “Hard Rock Café” in Prague where, contrary of my thoughts, everything is homemade. It was for me the opportunity to have a great experience in themed and large volume in restaurant.

Then, I followed a regular training of 30 years of experience in France and abroad with in particular, training in Asian or Iberian cuisine such as Tapas.

With each experience, an enrichment of exceptional knowledge, whether in traditional, international cook or in hotel with a great learning of themed buffets.

My training is also beautiful meetings with great chefs and exchanges rich in colors and flavors.

Finally, an update HACCP classes and classes in the digital profession at Google’s Digital Active.