Education:
World champion commis rotisseur, Maitre Cuisinier de France, Member of Academie Culinaire de France, Apprentice under Patrick Henriroux, 3 Michelin star
Past Experience:
5 years classical French cuisine instructor at Le Cordon Bleu Japan, sous chef under Daniel Boulud at Daniel, Executive Chef at Daniel’s Feast and Fete
Home Country:
France
What’s your favorite city for eating?
New York City, NY
What’s your favorite “comfort food”?
Mac n’ cheese
What’s your golden rule in the kitchen?
Discipline, cleanliness, precision, and speed
What’s your favorite vegetable?
Kale
What music do you listen to while you cook?
Classical