Swiss federal certificate in cooking (Gastroformation)
Coming from a family of restaurateurs in Switzerland, and after completing an apprenticeship, he participated in the opening of a gourmet restaurant and quickly became the sauce chef and then sous chef. Then he entered the Swiss Navy as a cook. After sailing all around the world, he returned to Switzerland where he worked in luxury private clinics and obtained his “Brevet Fédéral”. As a Head Chef-Teacher he joined private schools and taught classes, in partnership with the “Cordon Bleu” cooking school, for 10 years. During this period, he also worked as the Executive Chef for the academies abroad while continuing his work in Switzerland. He wrote a school book for students, and set up a quality control program for the group’s catering service. He then joined a competing school as a professor of cooking/baking before taking over the management responsibilities of the kitchen with a focus on catering services and multicultural cuisine. During this period, he obtained his “Diplôme Fédéral de Chef de Cuisine”; he has written two cookbooks. He then joined the Ecole hôtelière de Lausanne on September 1, 2016, as a Lecturer – Practical Arts.
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