Portrait I've always been attracted by the smell of good food, so it's only natural that I should choose to apprentice as a baker-patissier-confectioner. Willing and committed, with my two CFCs in hand, I headed for San Francisco where I could gain experience and put my knowledge into practice.

I launch the start-up of an artisan bakery. After two seasons as a pastry chef in a hotel in Zermatt, I embark on a cruise ship to the Caribbean. I discovered the management and production of large-scale pastries. I seized the opportunity to cut my teeth as sous-chef pâtissier. After six months at sea, it's time to get back to the drawing board.

Returning to the foot of the fabulous Matterhorn, in the same renowned hotel, rated by Gault et Millau, alongside a chef of great renown who teaches me the savoir-faire of dream gastronomy. Gradually missing Gruyère, I return to work in various well-known restaurants in the region to perfect my skills.

I'm ready to be self-taught and take flight towards independence to feed my passion for gastronomy. Today, I'm lucky enough to be able to live my passion day after day and offer my services as a pastry chef and caterer to a gourmet clientele in search of gustatory pleasures, local and quality products, and sensitive to the Fragrances of the Seasons...