Associate’s degree in the Culinary Arts and Dining services
Professional and academic experience:
As the son of a restaurant owner, I was lucky enough to discover the fine art of dining at a very young age. After hospitality management school, I was able to work alongside chefs both unassuming and illustrious.
After working in a 2-star restaurant as a pastry chef, I decided to join the Alain Ducasse group (Louis XV in Monaco and Alain Ducasse Paris) where I learned to work with discipline and precision.
After a stint working for the French prime minister (Hôtel de Matignon), my career continued in France and abroad.
In August 2007, I joined EHL as I wished to pass along my love for this profession to future generations at this prestigious institution.