when I graduated with a catering school certificate from Sainte Anne in Saint-Nazaire. I had always wanted to work in the hotel and restaurant sector and after early experience in the South of France I went to work for Marco-Pierre White, at his 2** Michelin establishment in London where I stayed for four years.
I gained further valuable experience in Luxembourg for 5 years (Clairvaux Golf Club) before returning to the Côte d’Azur. Initially at the Mougins Golf Club followed by a period as assistant to Mr Gilbert Hirondelle at the Imperial Garoupe, Cap d’Antibes.