Chef Six Charly

I begin to work at 15years old so I actaly have 6 years of expérience in kitchen. I learn the French gastronomic and tradicional cuisine in my own country, precisly in "Hôtel du Palais" at Biarritz, its where I learnt all the implications of my job, all the sacrifice we do for this passion, I stay 4 month to work for Jean-Marie Gauthier a MOF.

(Meilleur Ouvrier de France), MOF its a grade, France give this grade to the best chefs every year in this country, we can recognize a MOF with this blue, white, red, collar cook uniforme.

So I learnt a lot a things with him, I have many respect for him beacause its my mentor.

After this 4 month in "Hôtel Du Palais" I décide to moove in Corsica at Nonza "La Sassa" where I was Chef Tapas my goal was to recreate a totaly différent kind of finger food/amuse bouche, with fresh local products fine and gastronomic. It was a very good experience, I began to use my creativity something necesarry for me and every customers really enjoyed my cuisine.

After this time in "La Sassa" I moove in Wales, at the "St Georges Hôtel" in Llandudno, where I was Pastry Chef, this post was wonderful because I explore the sweet universe, and with this experiences, Im actualy polyvalent in very diferent kind of cuisine, traditional, french gastronomie, international, buffet, finger food, dietetic/healthy cuisine, also chimical cuisine with azote smoke for impress customers.