I am a young passionate chef, highly motivated, with a strong knowledge in the field of culinary.
Trained and graduated from a French culinary academy in the south of France, I tried every day to learn the most I could. That is why I challenged myself by participating in different culinary contest, from which I have improved my abilities in cooking. I left to work in a renowned restaurant in Australia for the purpose of improving my skills. After being on yachts for four years, I am now working as a land based/yachts chef in order to found the right balance in my life.
Private lunch/diners up to 12 people Private Chef November/march 2021
Private Villa Private Chef July/August/September 2020
SOF, Vallauris, 2+ guests
• Lunch and Dinner, Organic/local food
Private Castle Private Chef April to may 2020
SOF, Cap d’Antibes, 3 guests and a baby
• Work by own for lunch/dinner family style sometimes brunch and tea time plus provisioning and cleaning.
• Nationality: French.
• Mediterranean style, organic and local food.
Volunteer in Kenya (humanitarian mission) January to february 2020
Freelance on Sycara V and Infinity (M/Y 90m+) as sous chef October to december 2019
M/Y Sycara V 223 Ft. Private/charter Sous Chef September 2018 to may 2019
16 crew/ 12 guests
• Cooking for crew.
• Second hand when guests were on board. Plus substitute the head chef (french) to have some time off for long time boss trip (one month). The owner was American and had a lot of friends with special dietaries.
• Management of the entire galley by myself for 3 months with no guests, crossing included.
Private Villa Private Chef June 2018 to july 2018
SOF, Mougins, 8 guests
• Work by my own breakfast/lunch/dinner plus provisionning and cleaning.
• Nationality: English
• Mediterranean style, organic and local cuisine.
Catering/Farming February 2018 to June 2018 New South Australia
• Catering for up to 150 people for weddings and private party.
• Sheep farming.
Attica Commis chef/Line cook August 2017 to January 2018
Gastronomic restaurant, 2 Hats. Melbourne, Australia.
N°20 Best restaurant in the world in St Pellegrino list.
• Work and manage different sections by my own or in a team.
• Ordering.
• Training and supervising the new young chefs.
M/Y Savannah 273 Ft. Private/charter Sous Chef October 2015 to February 2017 23 crew/ 12 to 14 guests
• Cooking for crew (included gluten free, vegan, lactose free). Everything was home made.
Fresh bread every day even for the crew.
• Second hand when guests were on board. The owner was Swedish. He enjoyed gastronomic European food. Again, everything was home-made: Ice cream, sour dough bread and sausages.
• For charters, we received mainly Russian and American nationalities. Different styles been required. Italian, Asian, European, American and healthy food.
• Management of stocks and occasionally orders included to deal with suppliers.
• Training for seasonal crew chef.
M/Y Sunseeker 110 Ft. Private Sole Chef May to august 2015
Natali of Monaco
6 crew/ 4 to 12 guests.
• The owner was Slovak. He was looking for an eastern cooking with lot of meat. Buffet every day with no timing. Canapé before lunch and dinner.
During the season, he changed mind. Seafood/fruit/vegetables was the first priority.
• We moved usually for day trip staying around Monaco port.
K2 hotel 5*(palace), Commis chef January to april 2015
Two Michelin stars
• Modern gastronomic restaurant with Asian touch. Seasonal position, commis chef.
• Brunch/breakfast/ hot/ side dish/meat and fish/first course.
• Chef Nicolas SALE (actually Ritz chef in Paris) – Courchevel.
Domaine de Clairefontaine, Line cook September to december 2014
One Michelin star
• Line cook side dish, sauces and staff food.
• Management to one or two intershipers whit low experience. Traditional French gastronomic restaurant.
Chef Philippe GIRARDON : Meilleur Ouvrier de France in 1997 – Chonas l’Amballan near Lyon.
Cooking competition National winner March 2014
« Trophée des jeunes talents de la gastronomie coupe Lesdiguières-Chartreuse » - Grenoble.
L’ Avel Vor, Cooking internship May to august 2013
One Michelin star
Gastronomic restaurant (fish specialties), Chef Patrick GAHINET - Port Louis, Bretagne.
Cooking competition Final Entry March 2013 “Les trophées France/Québec “at french gastronomic culinary school Ferrandi – Paris.
Cooking competition Regional winner February 2013
“Les trophées france/Québec” – Nice.
