My cooking background
At 14 years old, I was working in a fast food restaurant and on my part time, I was helping with the cooking for a friend of the family’s catering business.
At 16, my first trip in Europe turned out to be a great revelation and open my mind to the pleasures of food and eating. That’s where it’s all started.
My hunger for exploring more knowledge has lead me to restaurants of great reputations.
From then, I made my way up from the bottom of the ladle to where I am now.
I enrolled in the Institute of Tourism and Hospitality of Quebec (ITHQ), a culinary school in Montreal, Q.C . I graduated in 1996 and first student overall in cooking classes. I also took part in a local TV show (L’Artist au menu) as a co-researcher in that same year.
Still my hunger beckons and
I went back to school and developed my techniques and knowledge in fine dining cuisine. Took a course in administration in hospitality business. After that, I went for a work formation in Vonas, France at George Blanc, a 3-star Michelin restaurant.
Montreal is a great culinary city and I had a lot of fun working with some of the great chefs in well-known establishments such as Toque, Nuance, Le Club des Pins…but, I needed more.
My hunger has become a passion and lead me to venture out on the road to culinary knowledge. I travelled to Australia, South East Asia, Europe and the USA. Soaking up my palette with everything they have to offer, trying to quench my thirst for more.
My career took me on the private chef path. Over 4 years working on mega charter yacht, serving celebrities in Europe and the Caribbean.
My Philosophy
They say , the key to a persons heart is through their stomachs. I couldn’t agree more! The greatest pleasures in life is when you reach and indulge all our senses. Smell, taste, sight, touch can all be experience with enjoying a marvellous meal.
