After more than 15 years of experience in international project management, particularly in the automotive industry, I chose to develop an entrepreneurial project in the world of high-end gastronomy.

My objective was twofold: to design a culinary offering with high added value — both technically demanding and human-centered — while addressing corporate HR goals such as team cohesion, creativity, engagement, and employee experience.

To do this, I adopted a full immersion strategy: technical training, hands-on experience in prestigious establishments, and the development of tailor-made workshops that combine precision, transmission, and shared pleasure.

It was during my studies at Le Cordon Bleu that I discovered the art of pastry and found my true passion.
Creating joy through refined desserts is also a way to bring meaning, connection, and engagement to teams.

I am committed to reconciling the pleasure of the taste buds with rigorous respect for nutrition . For me, the quality of the ingredients is essential. I select seasonal, unprocessed, and high-quality products , favoring natural and local ingredients. Because pastry can be delicious while being responsible, I strive to offer healthier alternatives, with gluten-free and lactose-free options, without ever compromising on taste.

My career has taken me to prestigious places, such as the Hôtel de Crillon , where I had the opportunity to contribute to the opening of Chef Paul Pairet's restaurant. This time in the world of Parisian palaces taught me the rigor and excellence that are at the heart of haute cuisine.

At Yann Couvreur Pâtisserie et Copains , I developed my creativity by meeting the specific expectations of each client, while juggling production constraints. My adventure in Shanghai , where I taught French pastry to the international community, reinforced my openness to cultures around the world. My journey then led me to École Lenôtre, where the pursuit of excellence and passion for the craft are part of everyday life, making teaching both a joy and a responsibility in guiding the next generation of pastry talents.

Each dessert I create is a reflection of these experiences, combining technique, creativity and respect for the ingredients to offer a moment of indulgence.