Bonjour

Since 2013, I’ve worked in hospitality, beginning in my hometown of Paris, where I managed guided food and wine tours throughout France and short-term apartment rentals in the city.

During the pandemic, my American wife and I relocated to County Donegal, Ireland, where we opened and operated a small crêperie. We spent three rewarding years there, building community and serving simple, well-made food in a remarkable setting.

My cooking is rooted in classic French flavors, with a strong appreciation for quality ingredients and balance. I also embrace low-carb Keto cooking, and the two approaches complement each other naturally. Thoughtful portions, good fats, and real ingredients have long been part of the French way of eating.

I enjoy helping people discover how satisfying food can be when indulgence and wellness are thoughtfully combined.