Our Intervenants au Chef du Bassin au Bassin d'Arcachon

A pastry chef, I obtained my BTS hotellerie restauration in 2018 and my mention complémentaire en dessert de restaurant in 2019 after various experiences, notably in Michelin-starred restaurants. I joined Chef du Bassin in 2021 and took over the patisserie at the gastronomic restaurant La Table d'Eva, Top 100 Restaurant of the world at La Belle Tortue Lodge in the Seychelles, World Luxury Awards since 2022. To perfect my technique, I continue my training with Amaury Guichon at the Pastry Academy in Las Vegas. In 2022, I created ByV, an international brand of French pastries.

 After my studies and a 5-year career in luxury establishments in Sri Lanka, I joined the team of chef du bassin and Benjamin. Since 2019. I've learned French techniques, mixed with my knowledge of Asian cuisine and spices, and together we create menus to take you on a journey....my specialty is traditional dishes revisited and fish. I can also help you with organizational audits.

After a classic training in cooking, I was able to develop my skills in various fields, 4 years as an expatriate in the Arabian Peninsula, contract management for large French multinationals, 16 years with Nestlé, 5 years as director of a profit center with over 120 employees and €40M in sales. Today, I support company managers in B-to-B network management and consulting, helping you choose your suppliers, optimize your purchasing, negotiate, increase sales and sales margins.