A French-trained Culinary Director with over 25 years in professional kitchens and more than 15 years leading them, specializing in the pre-opening and strategic turnaround of 5-star luxury hotels. From a foundation in a three-Michelin-star kitchen to directing multi-outlet F&B operations across five continents, I combine high-gastronomy standards with rigorous financial management, sustainability-led sourcing, food safety and large-scale team leadership..

I specialize in transforming conceptual F&B visions into high-performance physical spaces. By bridging the gap between kitchen ergonomics, operational workflow, and technology integration, I advise on renovations and new builds to ensure back-of-house infrastructure matches the world-class guest experience. My approach guarantees that luxury standards are met while maximizing operational profitability, staff efficiency, and total HACCP/Safety compliance.

Specializing in the implementation of uncompromising food safety and occupational health standards. I develop robust HACCP frameworks and Health & Safety protocols that safeguard guests, personnel, and brand integrity. My approach integrates safety directly into the physical infrastructure and the operational culture of large-scale multicultural teams, consistently achieving 100% audit compliance in luxury 5-star environments.