Raised in Burgundy, my family owned a restaurant since 1956, they earned their Michelin Star in 1985. Restaurant trained Chef, I started cooking privately in September 2005. 18 years of cooking a lot, intensively, extensively, on Motor Yachts, Sailing Yachts, at sea, on land, in professional kitchens, for numerous guests and UHNW. Being a private chef is about resources, skills, knowledge, experience, expertise, creativity, savoir-faire, savoir-vivre, adaptability and good communication. To me food is about fuel, health, sharing, gathering, human connection, sustainability and pleasure. This is a beautiful career, taking care of others, feeding their contentment and happiness, looking after their health and diet, allowing them to indulge. Above all: creating recipes, dishes, menus along the seasons and time of year. My menus and creations are straightforward, uncomplicated, well balanced, fresh, flavoursome, appealing, colourful, tailor made and to the point. Triathlete (I am an Ironman), Yogini and Nutrition coach certified, I aim to please and to inspire all to grow in rising to better health. I am seeking longevity (aiming for a 5 years plan here. I am 44 ) and to thrive in the kitchen. I am resourceful, dedicated, enthusiastic and driven, always eager to learn more to provide only the best for the Boss, crew and guests.