My relationship with pastry began in Chamonix Mont-Blanc, above my father’s chocolate and pastry atelier. Immersed in the discipline, textures, and quiet precision of the kitchen, the craft became instinct long before it became profession.

From France to New York, my journey has been shaped by tradition, mastery, and collaboration at the highest level. Today, my work reflects a refined balance of French heritage, contemporary elegance, and uncompromising excellence.