After training as a cook, I turned to

pastry making, an area of ​​precision, rigor, creation. I learned my skills at the prestigious Maison Pierre Hermé Paris where I was able to learn the organization, the basics of the trade, work on taste and the associations of flavors created by M.Hermé.

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I decided to go back to Restaurants to be able to practice my skills. 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 desserts on the plate.

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 I decided to aim even higher by joining Stéphane Decotterd's house "Le Pont de Brent 2 *" where I worked for 1 year as Chef de Partie before taking the place of Pastry Chef. Today, I carry out a permanent creative work with local seasonal products, mountain herbs and local products. Always looking for new ideas, original taste associations. Fond of pastry and chocolate, I fully express my creativity and know-how through my profession.

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In 2020 i obtain the tittle of Swiss Pastry Chef of the Year 2021 and the bronze medal at the French Dessert Championship in France. 

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