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Private Chef with Michelin-starred training and 10+ years of experience serving UHNW clients across the U.S. and France. Specialized in refined, health-driven cuisine, complex dietary management, and bespoke multi-course dining experiences.

Private Chef at UHNW Family Residence (2025-07 – Present)

Manage full culinary operations for a family of 6, delivering daily breakfast, lunch, and dinner. Design highly customized menus including gluten-free and dairy-free standards, individualized meal plans for children and infant, and bi-monthly dietary adaptations for the principal (wife). Create bespoke Michelin-level multi-course dining experiences (minimum 3 courses) for the principal (husband).

Execute private dinners for 10–20 guests, prepare staff meals, collaborate within a 3-chef rotation, and maintain high production standards.

Private Chef at HNWI Family (2024-01 – 2025-07)

Prepared healthy, family-style dinners 3 times per week, focusing on gluten-free, dairy-free, and low-carb preferences.

Private Chef (Meal Delivery) at Hollywood Studio Executive (2023-11 – 2025-06)

Delivered portion-controlled meals with precise calorie tracking, providing twice-weekly service tailored to the client's nutritional goals.

Private Chef (Meal Delivery – Weekly) at Celebrity Client (2021-06 – Present)

Prepared and delivered 100% vegan / plant-based meals on a weekly basis.

Private Chef (Part-Time) at HNWI Client (2021-07 – 2024-01)

Prepared daily meals, family dinners, and special events, including meals for corporate executives with varied dietary needs.

Private Chef | United States & France (2013 – Present)

Plan and execute daily menus and high-end culinary experiences for UHNW and HNW clients. Lead private dining, dinner parties, holiday events, charitable soirées, weddings, and cooking classes. Expertise across French, American Contemporary, Italian, Mediterranean, Asian, plant-based, vegan, and health-focused cuisine. Extensive experience with restrictive diets including gluten-free, dairy-free, low-carb, and medically prescribed nutrition plans.

Private Chef at HNWI Family of 4 (2020-09 – 2021-07)

Managed daily meal preparation and menu planning.

Private Chef – HNWI Client at Fortune 500 Executive (2020-02 – 2020-09)

Delivered high-end private dining and tailored nutrition programs.

Private Chef & Event Chef at Food People (2019-08 – Present)

Catered private events, dinner parties, cooking classes, and charitable functions.

Chef de Partie at Restaurant Laurent (Michelin Star) (2014-08 – 2016-04)

Acted as Sous Chef in absence of senior leadership. Supervised teams of 5–10 cooks, ensuring quality and consistency.

Chef de Partie at Lucas Carton (2 Michelin Stars) (2013-07 – 2014-07)

Progressed from cold station to carte blanche menu execution. Managed team operations, inventory, and quality control.

Demi Chef de Partie at Potel et Chabot (2013-05 – 2013-05)

Executed high-volume catering events (50–300 covers), including Roland Garros.

Demi Chef de Partie at Le Petit Bordelais (2012-08 – 2013-06)

Trained apprentices and maintained food quality standards.

Apprentice Cook at Potel et Chabot (2011-01 – 2012-12)

Participated in large-scale events including Le Mans 24 Hours.

Pastry Chef Assistant at Norman Love Confections (2017-04 – 2018-01)

Pastry Chef Assistant at Maison Kayser (2017-01 – 2017-04)

Baccalauréat Professionnel in Culinary Arts – Lycée Hôtelier Santos Dumont (2011 – 2011)

Additional Catering Certification – École Grégoire Ferrandi (2012 – 2012)

Internship in Fish specialization & MOF preparation – Restaurant Antoine (1 Michelin Star)

Internship in Multi-station training – Restaurant Epicure, Le Bristol (3 Michelin Stars)