ABOUT ME
Since 18 years old, I have been working within the hospitality industry at different levels and in all continents.
Over this period I have developed a strong network and trusted relationships with many influential industry players globally.
I arrived in the Champagne region of France in the year 2000 where I founded Passionfood, an agency specialized in food and wine communication, publications, and food photography. I published gastronomy books including, Champagne Tasting Notes, Cuisiner au Champagne and Chefs & Champagne “à la carte”. The last one showcasing all of the regions Michelin star chefs together with 35 renowned champagne houses and was awarded at the Gourmand World Cookbook in 2007.
Later I became the first managing director in the history of The World Association of Chefs Societies-Worldchefs, a global network of chefs with presence in 110 countries.
During my ten years in office, Worldchefs established its first official headquarter office, we build a team of seven employees, and grew our partnership revenues tenfold. I developed partnerships with global organizations including the likes of Nestle, Unilever, Electrolux, and the United Nations to name a few.
Under my direction, the association has launched diverse programs such as the Global Culinary Certification and social and sustainability projects such as Worldchefs Without Borders and Feed the Planet. Equally, I have organized international events and trade shows, including the hallmark Worldchefs Congress & Expo and the prestigious Global Chefs Challenge all around the globe.
Today I give advice to restaurants, hospitality managers, culinary schools, producers and traders within the gastronomy world.
With Jerome Bocuse at the Bocuse d’Or
On the laps of Michel Escoffier, with Christian Millet and Pierre Miecaze, president and director of Les Cuisiniers de France
Blind tasting at Saint Cernin in Bergerac, Bordeaux, with celebrity winemaker Michel Rolland and World Best Sommelier Andreas Larson
Strategy presentation in Feed The Planet workshop, at Electrolux headquarters in Stockholm
In Paris’ metro with the inspiring Chef David Hertz, founder of Gastromotiva in Brazil
From the USA, sustainability chef and trend-maker, Dan Barber
The legendary Gabriel Paillasson, at the Cremai in Casablanca, for the Africa Selection of Coupe de Monde de la Patisserie
Partnership agreement between Nestle Professional and WorldChefs, with Veronique Cremades-Mathis, Global Head of Foods Nestle
The ever-inspiring Hervé This, the father of molecular cuisine
With Thailand’s Top Chef and Michelin star Chumpol Janprai, at M. Haan in Bangkok
A living legend Regis Marcon, three Michelin stars and Bocuse d’Or winner
At Megustro in Saint Petersburg with Victor Belyaev, Russia’s Chefs President and 30 years Head Chef of the Kremlin
Dilmah Tea’s event, with the CEO Dilhan J Fernando, and our host Sunjeh Raja founder of ICCA school Dubai
Bocuse d’Or’s celebration, with Guillaume Gomez, chef at the French presidential palace, Thomas Gugler, Worldchefs President and Christophe Marguet, President of Toques Lyonnais
In the Philippines, promoting Feed the Planet’s program, with Top Chef Masters star Rick Moonen from Las Vegas and Philippine Chefs President James Antolin
Posing in front of the new Molteni, with Cordon Blue’s Head Chef Eric Biffard
15 years of collaboration with Vincent and Maxim Dallet
International Chefs Day, with Emmanuel Lorieux and Rochelle Schaetzl, from Nestlé Professional
In Norway, with USA’s top chef Rick Tramonto, during Worldchefs Congress in Norway
At Madrid Fusion, with our congress speaker Oscar Calleja from Annua, two star Michelin
The opening ceremony of Food and Hotel China in Shanghai, with China Chefs Association President Mr. Bian and Ms. Erika Sunl
Long standing partner and friend Magnus Skretting, and Worldchefs’ President Thomas Gugler, at the Culinary Olympics in Germany
With Jerome Bocuse ate the Bocuse d’Or 2019 edition
Experimental wine maker and artist Claude Giraud, at Champagne Henri Giraud
With ACF’s President Stamford Decambra, at the American Culinary Federation convention
Quality Award handover to Chef Mike Yap, founder of Global Academy Manilla
Schottish seafood and whiskey pairing PR event, at the Sirha Lyon, with Jean-Marc Tachet
Asian presidents forum panel debate
At Punta Sal, Peru, with the Peruvian cuisine specialist Adolfo Perret, and Domenico Maggi in Lima Peru
Parade of chefs, with the Mayor of Thessaloniki Yannis Boutaris, and North Greek Chefs President George Mastrodimitris
With David Basilio and the Spanish Bocuse d’Or competition team
PR event at Champagne House Pol Roger, with Pastry Chef and MOF Jerome Chaucesse
In Madrid’s city hall terrasse, with two Michelin stars Adolfo Munes, David Basilio, and theirs team
Showcasing Syria’s culinary, with Syria’s Chefs President Majed Sabagh, at Gulfood in Dubai
Spain’s Bocuse d’Or representative Carlos Duran, at Charlie Champagne, Madrid
Reception at Berjaya school in Kuala Lumpur, with Worldchefs President Charles Carroll
Amazing meal by Edward Voon, at Le Pan in Hong Kong
In Shanghai, launching Scottish’s seafood PR week, with Scotland’s minister of agriculture
Organising Dubai Heritage Food festival in collaboration with his highness
Global Chefs Challenge, Asia’s selection in Bangkok
Lors de l’inauguration récente de Disneyland Shanghai, avec le directeur culinaire Alan Orreal et le chef Clinton Zhu
Benoit Marguet’s, biodynamic Champagne in the Village of Ambonnay
With Bukhara restaurant’s team, at ITC hotel New Delhi
