My love of food goes back to my childhood where I grew up in the charming historical city of Pau, near the Pyrenees, in the southwest of France. My grandparents and then my parents owned and operated a traditional French brasserie where I spent much of my time.

I was inspired by my grandfather, a gifted chef, whom I loved watching in the kitchen. I learned from him and I remember deciding at age seven that I, too, wanted to become a chef.

I trained at the Ecole Hoteliere in Bordeaux, France in very traditional French cuisine and graduated with honors. It was during those early years of apprenticeship that I discovered my love of cooking and the passion and generosity a good chef shares with his guests. At that time, I knew that food would always be a way of expressing myself.

I then pursued my curiosity for different kinds of cooking, exotic flavors and different approaches to the art of dining. My gastronomique quest has taken me to regions in France, Spain, England, Germany, the French Island of St. Martin and finally, to the United States.

Arriving in 1994 I worked as an Executive Chef at Kennedy Supple Mansion in Valley Forge, PA. In 1998 I ventured out on my own, so I could begin another chapter in my life as a chef.

It is my pleasure to work with you,