Following a classical training in French pâtisserie at Le Cordon Bleu in Paris in 2013, I gained experience working in Parisian pastry boutiques Carl Marletti and Ernest & Valentin before returning to Le Cordon Bleu as head of the pastry production team. I then had the opportunity to become a chef instructor at the school, and it was here that I developed my passion for teaching, having the opportunity to instruct students from all over the world.

Now working as a pastry chef consultant based in Perpignan in the south of France, I teach classes both online and in person from my home, and train professionals in pâtisserie and chocolate-making. I create and develop recipes, having the chance to work with French & international clients such as RecipeTin Eats in Australia, Bravo Catering in Brazil and Bonne Femme in Paris.

For several years I was resident cheffe pâtissière in the culinary team of Château de Gudanes in Ariège, working for their summer season and events. In 2023, I teamed up with Stay Awhile travel as the pastry chef for their Paris-based baking tours. In 2024, I had the opportunity to work for a year as head pastry chef for the restaurant Le Café Rousse at Siguer in the Pyrenean mountains.

This year, I joined the team as pastry chef at the lovely Honoré pâtisserie in Canohès.

My work brings me to a wide variety of exciting projects, working with chefs from all over the world. If you would like to receive more information on classes, training, recipe creation and workshops or for information on catering for events, please contact me here.