A LIFE AROUND THE TABLE

From Provence to Paris, from Vietnam to California,  a life shaped by food, travel and the people around my table.

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I grew up in Provence, where food was part of everyday life long before I understood it as a profession. Markets, seasonal produce, family tables, pastries, long lunches - these were my first culinary education.

 

My path eventually took me far beyond Provence. I trained in France, built my career in Paris, and later immersed myself in Vietnamese cuisine, co-owning restaurants in Paris and creating a cookbook. Traveling and working across different cultures taught me something I still carry into my kitchen today. Great cooking begins with curiosity. Curiosity is freedom. 

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I have spent years exploring cuisines, ingredients and techniques across Europe, Asia and California, not to collect recipes, but to understand what makes each cuisine alive. My cooking remains rooted in French technique and pastry, while my experience with Vietnamese and Asian cuisines, Italian flavors, Mediterranean traditions and California’s extraordinary produce gives me the freedom to create food that feels personal rather than predictable.

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Today, as a private chef and French pastry chef in Los Angeles, I cook for private clients, families and intimate gatherings, creating everything from thoughtful everyday meals and personalized meal preparation to elegant private dinners, celebrations and handcrafted pastry.

And pastry remains an essential part of my work. I approach a croissant, a tart or a celebration cake with the same care I bring to a savory dish — technique matters, but so does the memory that food creates.

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