"I am inspired by continuous creativity, transformation, architecture and art."



What made you want to become a chef?

I have always liked cooking and seeing my mentor, Gato Dumas, made me want to become a chef.


What is your first memory of a dish that made you dream?

When I worked at Michel Guerard, some quail we prepared with fresh glacé mushrooms... My goodness! I remember the smell of the mushrooms cooking... the textures.... wow...


Who has influenced you in your cooking style or philosophy?

Pierre Gagnière and Hervé This were two very important influences on my cooking style.


What inspires you? or Where does your inspiration come from?

I am inspired by continuous creativity, transformation, architecture and art.


What is your favourite culinary method or technique?

Sous-vide and frying. 


What is your favourite ingredient?

Meats and seafood.


What is your favourite cooking utensil?

My knife.


What material do you prefer for your pans and saucepans?

18/10 stainless steel.


What would you like to change about the cooking schools?

I would like to be able to offer the right information to train students so they are well equipped.


Your advice for young chefs.

My advice for young chefs is to work a lot, and when they say they are tired....start working again.


What do you look for when you hire someone for your restaurant?

I look for loyal, hard working, creative people. And I hope they have good culinary techniques,


How do you motivate your team?

With good information and using new techniques.


What would you like to change in the catering industry?

For it to be more open, so everyone has a chance and for us to be more friendly.


What do you do when you have difficult guests?

The guest is always right, and with good will, you can always do a little more.


What do you like to do to get away to relax?

I love art and jazz.


What pushes you to keep on going?

Always looking ahead, not stopping, being myself and working consistently and coherently - not deviating from this.


Which of your dishes are you most proud of?

A bulgur risotto cooked at 46 bar, truffles and garlic shoots and shallots. 


What is your favourite restaurant?

I really like GAGNIÈRE.


Which current chef do you most admire and why?

Pierre Gagnière because he got back up after being unsuccessful in Saint Etienne and in no time he was considered back among the very best in the world. Michel Guerard: I learnt to love cooking with him; and George Blanc: I learnt to love tradition with him.


How do you think restaurants should be classified? 

I think the Michelin Guide is good. It is a guide with a tradition dating back many years. I think there are no good or bad restaurants.... just good or bad cooking.