As a 'Compagnon du Devoir' specializing in pastry and chocolate making, I learned the art of pastry and chocolaterie while traveling across France and the world.

Being athletic and seeking good nutrition, I co-created with Mr. Touchet the first pastry shop for diabetic people in 2014 in Paris.

In 2016, I started my first trainings in pastries with a moderate glycemic index around the world, and began my initial "research and development" work on the subject for major agri-food brands.

As a chocolate enthusiast, I reached the finals of the Meilleurs Ouvriers de France 2022 and became the World Champion in pastry, chocolate, and ice cream making at the Milan FIGCP in 2023.