I was born in Marseille in 1968 and graduated as a Chef in Lycee Hotelier de Marseille in 1985.
I worked as a commis chef and chef de partie in PALM BEACH
CASINO CANNES. I was working in the winter season also, in the most valuable
skiing station in France ,Val d Isere, Courchevel as a chef de partie.
I went to London in 1991 to work in a French restaurant in Covent Garden called Estaminet and was sous chef until 1998. Then I was contacted by Trader Vics in November and I was employed as sous chef for 2 years in their restaurant in Hilton Park Lane.
From then I have been promoted as Executive chef in Bahrain and brought the restaurant from number 5 to number 1 in worldwide sales of 10 million dollars in 1 year only.
From this place I have travelled around Europe, I opened a restaurant in Berlin then Dubai Madinat, Hamburg then after that I went all over the US to open many restaurants as an executive chef, such as Atlanta, Seattle, San Francisco, Dallas, Scottsdale, Destin, Palo Alto.
In 2013, I became a chef for the French navy base by catering in Aby Dhabi. Then I was in charge in 2014 of the catering in Tripoli and Libya and worked also in Egypt from 2016 until December the same year.
Then recently I have been contacted by the Food Court Event Catering and began with this company in January 2017. The aim here is to bring the canteen in Musgrave Retail Partners at their Head Office on Tramore Road to the next level in terms of healthy eating and good tasting cuisine.