Get to know me better
Passionate and meticulous, I approach cooking with a love for creating delectable dishes that are both generous in flavor and presentation.
"I have studied at the prestigious Bernard loiseau school in Burgundy, worked in starred restaurants in Paris, brasseries in Lyon, a vegetarian restaurant in Reunion Island, cooked in a tapas restaurant in Quebec, and served as a private chef for a family for a year. Needless to say, I would be able to adapt to all your desires."
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