Originally from Bourges, center of France – born, I decided early to learn for 3 years in Culinary Hotel, Tourism School from France where I get my certificate.
I developed my culinary skills in France but most in Paris.
I worked in many prestigious Parisian gastronomic restaurants, such Charlot 1er ; Le Fouquet’s ; Laperousse ; and also La Bourgogne ( Uruguay ) .
Then I decided to work in high prestige and creative Reception ; Catering ; Banquet such Potel & Chabot ; St Clair Le Traiteur ; Four Seasons and Lenotre.
Fourteen years ago , I moved to Bangkok and realized very quickly openings and opportunities in the culinary field.
That is why I extended my knowledge in culinary industry between teaching at Le Cordon Bleu Bangkok ; sales representative in gourmet food product ; organization and managing Thai and Myanmar team at Pullman Hotel G Pattaya, The Strand Hotel G Yangon and volunteering mission with IECD.
And here I am again in Yangon for this new experience of opening the Yangon Excelsior Hotel.