Career Path

My career has been built on continuity, responsibility, and a gradual expansion of what it means to be a chef.

I was trained within a Michelin-starred family restaurant, where cuisine was not a concept but a daily discipline. Precision, consistency, and transmission were central to the work. This environment shaped my understanding of gastronomy as a long-term commitment rather than a succession of individual achievements.

Early in my career, I gained international experience in three-Michelin-star kitchens in Paris and New York, environments where rigor, structure, and absolute standards are non-negotiable. These formative experiences reinforced my focus on discipline, excellence, and collective performance.

From 2007 to 2022, I led the family restaurant as Head Chef, overseeing its gastronomic direction while also managing budgets, suppliers, teams, marketing, and brand positioning. This period marked a decisive step in my development as both a chef and a business leader, combining creativity with operational and managerial accountability.

Since 2023, I have served as Executive Chef within a five-star hotel environment, overseeing multiple culinary concepts and a large team. My role now involves defining gastronomic direction, structuring teams, ensuring financial discipline, and aligning food and beverage operations with the overall vision of the property.

Alongside my operational responsibilities, I serve as President of the Grandes Tables Suisses. This role reflects a strong belief in gastronomy as a collective and cultural endeavor, with a strong focus on professional standards, representation, and transmission.

In parallel with my professional activities, I am completing an MBA in Hospitality at EHL. This step strengthens my leadership, strategic, and organizational capabilities and supports my conviction that contemporary gastronomy must be understood within a broader business and institutional framework.

Today, my work brings together cuisine, leadership, governance, and long-term projects. I see gastronomy not only as a craft, but as a system that requires structure, vision, and responsibility.