I grew up in the south of France in a town named Biarritz, located in the Pyrenees.

A big part of the culture in the south of France is cooking and sharing small plates of tapas with friends and family.
From a young age I was always inspired by this style of eating, and the ambience it create.

I began my culinary journey in my late teens as an apprentice at Hotel Du Palais. I quickly fell in love with the thrill of cooking and discovered all of the amazing produce that the Basque Country has to offer.

After graduating I packed a tiny suitcase and moved to London to work at the 2 Michelin star restaurant Joël Robuchon.
Once I had polished my craft I then decided to continue my travels and moved to Australia.

Once settled in Melbourne, I began working for Neil Perry at Rockpool Bar & Grill, where the cooking was centred around wood fired grilling and smoky flavours created from the native redwood trees.

I then worked for Andrew McConnell at Cumulus Inc. where great importance was placed on organic ingredients that were sourced directly from farmers, foragers, butchers and fish mongers.

After 12 years of cooking for some of the best chefs in the world, my culinary focus now is on creating unforgettable memories by cooking restaurant quality food in the comfort of your home.