When it comes to pastries, I love to create delicacies that are low in sugar and full of bursting flavour from chocolate, fresh fruits, hazelnut praliné or vanilla. No alternative sugars nor strange ingredients, I only play with the freshness and great quality of the products and I promise, it is even more yummy than the super sugary version!

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As a private chef, I focus on joyful and nourishing vegetarian food. From zucchini fritters with a creamy dressing, elegant asparagus risottos, and perfect grilled cheeses to a scrumptious Moroccan-style buffet, trust me you won't get bored.

I graduated from l'Ecole Nationale Supérieure de Pâtisserie in 2018 (ENSP - Ecole Ducasse).