I adapt to you—and I make it unforgettable
For me, cooking means adapting to my clients and their constraints, then creating a unique and memorable experience. I design each menu like a journey, with a clear flow, surprise, and balance from the first bite to dessert.
I bring 25 years of international expertise to your table
I trained through four years of apprenticeship in France and built my career across exceptional destinations and houses, including Robuchon Las Vegas, Amanpuri Phuket, Cipriani London, Villa Verde Capri, Hyatt Tokyo, and Darroch Learg in Scotland—experiences that shaped my technique, discipline, and creativity.
I rely on strong fundamentals across cuisines
My philosophy is rooted in fundamentals: when I know the base of many cuisines to perfection, I can be precise, creative, and consistent—whether I’m cooking in a villa, on a superyacht, or for an intimate dinner at home.

































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