Senior Lecturer - Practical Arts
Bachelor (Preparatory Year)
Born in the south of Burgundy to a pork butcher, I began working in the food business at the age of 15. I initially trained as a chef and worked in France and abroad mainly in gastronomic restaurants and international catering service companies.
I set up my own catering and reception organization business in my home region and ran it for 5 years. After obtaining my Education certification, I taught in a hotel school for 8 years.
Being awarded the title “Meilleur Ouvrier de France” in 2011 gave a new dimension to my career as it lead me to come and teach at EHL.
Areas of interest:
- Food science and study of feeding behaviors