As a classically trained French Chef, I accomplished six years of formal culinary education and graduated with three culinary degrees. I worked the first 10 years in Michelin Restaurants throughout Europe & Australia as a fine dining savory Chef.
In 2017, I seized the opportunity to teach the CAP pastry exam in France, with macarons being the most challenging dessert. My experience and passion for food and pastry led me to create My French Chef and Bijoux Macarons, an online macaron class.
In 2018, I moved to Los Angeles, and a year later, I expanded Bijoux Macarons to an online pastry shop. After 5 years of operating Bijoux Macarons in Downtown Los Angeles, a chapter closed in summer of 2023, which led me to be the Pastry Chef of Level 8, with the responsibility of creating and producing for 4 restaurants’ dessert menus.
With my strong passion for food and wine, I passed the WSET 2 wine certificate to bring the most of my menus. My experience in cooking, pastry, and knowledge of wine allows me to create the ultimate dining experience for you.
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