The Heart of the Chef
For me, cuisine and pastry are arts that I have to impart and convey to the world around me. There is nothing more beautiful or satisfactory than seeing the light in someone’s eyes as they behold the treasures I created with my own hands.
Out of my love for gastronomy, I never hesitate to serve and work for others, and regularly hold courses for the young and old. When given the opportunity I also invest in charity. For example, with my participation in Restos du Coeur, with the construction of the course “Verte” for the children of Talencieux, or with the benefit for the disaster victims of the Alps-Maritimes in October 2015, among many more.
Having once left the forefront of the scene, I won’t leave so much as my apron now. I love sharing and creating moments with my family, from whom I draw my serenity and my strength. You will hear me say that my Miette (who is my wife) has become my muse and that my children are my motivation.
Today, I have chosen to teach pastry at a gastronomic school in Miami, to better transfer my experiences and knowledge to a greater number of people.
As a child, I remember passing all of my free time sitting on a stool in the kitchen of Mémé Loulou—my great grandmother. She adored passing on her taste for Mediterranean cuisine, a cuisine rich in both taste and color, to me. Each and every one of her plates was finished with aromatic plants or flowers, and Mémé Loulou transferred all of that knowledge to me without fail.
There are no words to express the depth of my gratitude to Mémé Loulou, who was the first person to show me the potential for emotion in cuisine and who continues to inspire my dishes and me to this day. While I was still quite young, I recognized that I was not thriving in an ordinary school setting, and as a senior in high school I completed an internship that ended up determining my path in the kitchen.
The chef who hosted me in his establishment taught me the precision of movement; the professional side of a chef. It was with that experience that I realized that my path was one of culinary exploration, and I oriented my studies to this quickly growing passion.