Trained at institutions such as Le Bristol Paris, alongside Laurent Jeannin, and after working in the kitchens of Thierry Bamas and Laurent Ledaniel—both MOFs—his career progressed through highly demanding settings such as The Peninsula Paris, Le Clarence, and Hôtel de Crillon, where he eventually became head of the hotel’s entire pastry department.
Since 2019, as Executive Pastry Chef at Mandarin Oriental Bangkok, he has led a team of around 100 chefs and oversees an operation that encompasses all the hotel’s sweet offerings, from the boutique and afternoon tea to the restaurant, banquets, and the establishment’s daily service.