Registered Trainer
Consultant
Independant
En Pâtisserie
Independant
En Pâtisserie
N° 93830561383
PORTRAIT
It was at the age of 14 that I started this wonderful profession through an apprenticeship in a pastry shop in Nice. I then had the opportunity to work at the Negresco hotel. This experience served as a springboard, allowing me to explore the world of hotels and restaurants, and subsequently, to travel the globe: : from Paris, London, and Milan to San Francisco and New York. ...
In Italy i had the privilege of working alongside renowed chefs such as Carlo Cracco, Giancarlo Perbellini, Norbert Niederkofler, Valentino Marcattilii. In France i collaborated with chefs such as Jacques Maximin, Roger. Additionally, in the USA, i had the honor of working with the esteemed chef Paul Bartolotta.
Since then I have been serving as a Pastry Consultant for international customers for several years including (luxury establishments, Cannes Yacht Festival, Euroexpo in Milan, creating eleborate piece for events like the wedding of a Pasha's daughter in India, and catering at the Uman Bawan Palace hotel in Jodhpur, etc. ). It is crucial to entrust a mission, or special event to an experienced professional.
The assurance of relying on the skills of a seasoned pastry chef is the key to the success of your project.
So do not hesitate to get me in touch with me!
In Italy i had the privilege of working alongside renowed chefs such as Carlo Cracco, Giancarlo Perbellini, Norbert Niederkofler, Valentino Marcattilii. In France i collaborated with chefs such as Jacques Maximin, Roger. Additionally, in the USA, i had the honor of working with the esteemed chef Paul Bartolotta.
Since then I have been serving as a Pastry Consultant for international customers for several years including (luxury establishments, Cannes Yacht Festival, Euroexpo in Milan, creating eleborate piece for events like the wedding of a Pasha's daughter in India, and catering at the Uman Bawan Palace hotel in Jodhpur, etc. ). It is crucial to entrust a mission, or special event to an experienced professional.
The assurance of relying on the skills of a seasoned pastry chef is the key to the success of your project.
So do not hesitate to get me in touch with me!
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