Senior Lecturer at the Institut Paul Bocuse, Ecully, France. In charge of the 3rd year “Culinary Arts” and various tasks with the research center and Ph.D. students.
Kitchen Chef, Michelin star, Ferme Saint-Simeon, Honfleur.
Creating and opening of the Alain Ducasse training centre (ADF). Senior teacher.
Co-author of the great book by Alain Ducasse, Jean-François Trap, Franck Cerutti, etc.
Organization and implementation of meals aboard the Concorde (Air France) for the passage of the Millennium, Paris-NY, NY-Paris.
Second Chef, Louis XV, Alain Ducasse, Hotel de Paris Monaco MC.
Kitchen Chef, Bastide de Moutiers, Sainte Marie (Alain Ducasse).
Second Chef, Rotonde Charbonnières-les-bains, Chef Jacques Maximin.
Second Chef, The Pyramid, Vienna
Second Chef, Le lion d’or, Cologny, Suisse
Chef de partie, La Marée, Paris
Chef’s assistant, Hotel Concorde Lafayette, Paris
Chef’s assistant, Pavillon Henri IV, Saint-Germain-en-Laye