Burgundian by adoption, the Chef is all for colourful cuisine. After training at the Ecole Hôtelière in Toulouse (BEP) and the Lycée Hôtelier in Souillac, he obtained his delicatessen and cold meats diploma. During his Pro Bac, he pursued numerous work placements at the SBM (Société des Bains de Mer) in Monaco. "At the end of my military service, I called Mr. Alain Ducasse," says the future "Chef de Partie". "And worked for four years at the Hôtel de Paris in Monte-Carlo."

He then spent a year as Second Chef at La Pinède in Saint-Tropez. Though a new encounter was to mark his career: "I was lucky enough to meet Jacques Maximin". The Bonaparte of the ovens passed on to him his ardour and creativity. "He offered me a place as Second Chef at the Casino Le Lyon Vert in Charbonnières-les-Bains. I grabbed the opportunity and my feeling turned out well." He also became friends with Philippe Gauvreau, a Chef with two Michelin stars (1994 and 2000) manning the ovens at Le Pavillon de la Rotonde in Charbonnières-les-Bains. "I was his Second Chef. It was the most extraordinary period in my career."

His culinary adventure continued. "I was recruited by the Moët & Chandon group, owner of Le Royal Champagne in Champillon. I spent six years there as Chef, picking up a Michelin star." Challenges and versatility are the key words. "In 2008, I contacted Jean-Louis Bottigliero, former owner of L’Hostellerie de Levernois. A simple handshake, no more had to be said!" The alchemy lasted with Séverine Pétilaire-Bellet, "Mademoiselle", who took up the torch. 

"For our work, I demand great rigour and mutual respect. And I have a ready ear for my kitchen brigade." Passionate about produce of quality, this star-rated Chef aims to ensure customer satisfaction: "Cooking is all about instinct!" Aged 54, confident in a happy life to be led in Burgundy, he could well be in for a second star. Proud of his brigade, he above all remains a dedicated fan of taste!