She has been working as a pastry chef and trainer for the L’École de Valrhona team in France since 2022. Coming from a family of restaurateurs, she is part of a generation of chefs who approach the profession from a more human and environmentally friendly perspective.
Throughout her career she has worked in prominent Parisian establishments such as Le Meurice with Cédric Grolet, George V with Maxime Frédéric or Pascal Caffet.
“Every day is a new adventure that offers challenges. This is a profession that I am passionate about, in which I fully develop”
“Every day is a new adventure that offers challenges. This is a profession that I am passionate about, in which I fully develop”
Featured in so good #33