I started out as assistant to Chef Olivier Streiff at the MayaBay. Then, when the restaurant made a move towards Thai gastronomy, I became Chef de Cuisine, taking over the kitchen a few years later when Sushi Chef Ronnie Kakizaki took his leave. Over the years, I have participated in the opening of each restaurant, and was promoted to Executive Chef.

I am Executive Chef for the MayaBay, Maya Jah and Maya Mia in Monaco, La Table du Refuge de la Traye and Maya Altitude in Méribel, and finally, the MayaBay Dubai. I contribute to creation of the recipes, but also to plans for new kitchens and the choice of tableware, I train the teams, passing on to them our know-how in terms of excellence, making sure that our values are respected etc. I thus introduce brand new skills. I am grateful for the trust that has been awarded to me and my colleagues. 

It already has a fine portfolio of premium addresses in Monaco and France, but also abroad, where special attention is paid to the decor, service, product quality, and the ambiance. Our Italian evenings at the Maya Mia are a resounding success! The Maya Collection is also an advocate for multi-culturalism. The opening of the MayaBay Dubai, the first on the international stage, was a real turning-point, as we had to adapt to a culinary culture very different from our own. It is very enriching. 

As I often say to the teams I train, we are now in the early stages of the Maya Collection. There is a long tale to be told and, therefore, lots to be done. We are building for tomorrow and developing together. I take great pride in participating in this adventure, promising, I hope, a radiant future. 

• Sweet or savory? Sweet
• Traditional or contemporary cuisine? Traditional
•  Wine or champagne? Red wine, I'm from Bordeaux!
• Starter + main course or main course + dessert ? Between + main dish + dessert (laughing)