I decided to aim even higher by joining Stéphane Décotterd's house "Le Pont de Brent " 2 Michelin Stars as Chef de Partie and then Pastry Chef. I carry out a permanent creative work with local seasonal products, mountain herbs and local products. Always looking for new ideas, original taste associations. I fully express my creativity and know-how through my profession. A real pleasure for me to make people happy with my desserts.
At this point, i start to make some Pastryworkshop and i love it! I'm happy to show and give all my skills to other that want to make pastry.
After training as a cook when I was just 14 years old, I turned to
pastry making, an area of precision, rigor, creation.
The only think i want to to when i was child.
I learned my skills at the prestigious Maison Pierre Hermé Paris where I was able to learn the work on taste and the associations of flavors created by M.Hermé. A big experience for me.
I decided to go back to Restaurants to be able to practice. I put down my suitcases at the age of 19 where I landed the post of Pastry Chef in a Michelin-starred restaurant, which allowed me to express myself, to create and work on gastronomic desserts.
i obtain the tittle of Swiss Pastry Chef of the Year 2021 with the famous Gault&Millau Guide and the bronze medal at the French Dessert Championship in France.
a new chapter begin with the opening of new Restaurant Maison Décotterd, with Gastronomic Restaurant, Bar and Bistro! It's a big change and this new challenge is just amazing.
I'm also proud to make the second place at the German, Switzerland, Austria
" Patissier des Jahres " Pastry Championship.