With several years of experience in private villas and on yachts between France, Monaco, and the Caribbean, I specialize in Mediterranean and French cuisine, always using fresh, seasonal ingredients and bringing a colorful, balanced touch to every meal. I also enjoy exploring new flavors, especially from Greek, Italian, and Japanese cuisine, which keeps my cooking creative and evolving.
I trained in Michelin-level kitchens at Hôtel du Cap-Eden-Roc, where I learned discipline, precision, and respect for quality products — lessons that continue to guide me in every galley or kitchen I run.
I’m known for being calm, positive, and very organized, with a strong sense of teamwork and care for the people I cook for. I believe food connects people, and I love adding small personal touches — like preparing a crew member’s favorite meal once in a while — to keep the atmosphere warm and happy on board.
Now that my daughter has started university, I’m ready to commit to a stable, long-term position or a rotational role in the Mediterranean. I’m based in Antibes, have my own Partner car for provisioning, and I’m fully certified (STCW, ENG1, Ship’s Cook Certificate, Food Hygiene Level 3, CAP French Culinary Certificate, B1/B2 visa).
