CHOCOLATE, CHAOS, AND MICHELIN STARS
Before building systems, I built desserts. Under fire. With elegance.
14-hour shifts. Zero breaks.
Absolute precision. That was my school.
From the Ritz to private jets — I brought dessert.
I’ve served the elite — from luxury hotels to secret dinners.
I’ve cooked for royalty, celebrities, and Michelin stars.
Michelin kitchens. VIP clients. No compromises.
There was no room for ego, no tolerance for error. Every gram, every second mattered.
I learned discipline. Pressure. Coordination. And above all, the art of perfect execution under fire.
COMPETITIONS & PRIZES
PASTRY TAUGHT ME EVERYTHING ABOUT EXCELLENCE .
01
Best apprenctice departemenental 2013, l‘ain 01
02
finalist – Championnat de France des Arts Gourmand
03
Commis – Bocuse d’or 2016
04
Winner – Regional Chocolate Sculpture Challenge Lyon 2012 1st Awarded for technical precision & creative storytelling – Lyon, CHOKOGOUT Salon, France
05
3rd Place – Main d’Or de la Glace Thones France
06
5rd Place – Main d’Or du chocolat, Thones France
07
Honor Mention 1 Michelin Star, Atul Kotchar, Benares – UK Pastry Chef
08
Showcase signature dessert work for 7 Michelin Star’s menu collaboration from 2014 to 2016.
01
Best apprenctice departemenental 2013, l‘ain 01
02
finalist – Championnat de France des Arts Gourmand
03
Commis – Bocuse d’or 2016
04
Winner – Regional Chocolate Sculpture Challenge Lyon 2012 1st Awarded for technical precision & creative storytelling – Lyon, CHOKOGOUT Salon, France
05
3rd Place – Main d’Or de la Glace Thones France
06
5rd Place – Main d’Or du chocolat, Thones France
07
Honor Mention 1 Michelin Star, Atul Kotchar, Benares – UK Pastry Chef
08
Showcase signature dessert work for 7 Michelin Star’s menu collaboration from 2014 to 2016
My Previous Work
My Previous Work
I’ve worked desserts for Michelin-starred restaurants, luxury hotels, and high-profile
private clients.
