After his father and his two grandparents, he represents the third generation of cooks at the Chapelle d'Abondance.
As a student at the Hotel School of Thonon-les-Bains, he studied in beautiful French houses, notably in Mayenne: Monsieur Portier's restaurant "La gerbe de Blé", or in Brittany at Monsieur Guilloux's restaurant "Chez Pierre" where he was able to improve his mastery of fish and shellfish.
A disciple of Escoffier and Master Restorer, the chef passes on his knowledge and promotes "Fait Maison". Many raw products are transformed by him. For breakfast, jams, yoghurt and cakes are homemade. The same goes for chacuteries, hams and Bündnerfleisch, which are salted, rubbed, dried and smoked by hand every autumn. All sauces are made from stock or smoked with his team throughout the seasons. The desserts, from coulis to ice cream, desserts and other sweets are prepared by their own hands. All of this is done to guarantee our customers a quality product that will delight the eyes and the taste buds.
The chef contributes to the renown of the Savoir-Faire Français throughout the world, notably during international culinary events such as in Dubai or Moscow.