My experience

I studied at ITCF Hotel School in Spa - Belgium where I learned a variety of hospitality skills, including: cooking, chocolate work, oenology, reception, management, accounting.

After 7 years studying there, I realized I had a passion and skills to become an exceptional chef.

During all of the Hotel School period, I worked as “extra” every weekend and holidays in various Fine Dining and Michelin Star restaurants (La Bergerie - 2 Michelin Star, le Vivier d’Oie - 1 Michelin Star, Le Chene Madame - 1 Michelin star).

In the end of the last year -in European Cuisine program- I did an internship of 3 months in Rome, where I discover the beautiful Italian Cuisine.

I have been graduated in 2005 with two awards: the “City of Spa” award and the “Student of the Year” award.

Upon graduation, I began my career and have worked at some of Michelin Star restaurants in Belgium and Italy; including Restaurant Le Barbizon (1 Michelin star), Castello Banfi (1 Michelin star), Restaurant La Frairie (1 Michelin star), Locanda Martinelli (ex-Private Chef of Queen Rania of Jordan), Patisserie Dumont as pastry chef and Macelleria Fracassi as butcher (one of the best Italian butcher).

Then, a few experiences as Head Chef in Italy, England and Belgium.

My experience in the restaurants taught me leadership, how to work under pressure and most importantly a variety of techniques; including:  modern cooking, low temperature cooking, Mediterranean, French and Italian cuisine.

I also gained a full understanding of food preparation, pace, hygiene, different diets and food allergens.

In addition, the knowledge of the importance of using the finest quality produce and ingredients.

I describe my style as Intuitive/Creative Healthy Cuisine with an important Italian twist, being able to make everything from scratch.

I can also prepare international dishes as sushi, Moroccan Couscous, Thai curries, … My pastry and low temperature cooking skills are excellent too.

Being a curious person, I'm always interested to learn new recipes to satisfy my clients.

I focus on creating a balanced diet and always using the finest and healthiest ingredients, keeping the kitchen immaculate and caring of ovens, fridges, freezers, work surfaces and kitchen equipment.

I also own some specific equipment to give the best level of food, including: vacuum machine, professional fresh pasta machine, smoker, stand mixer, immersion circulator and many more.