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Born in Corsica, France, raised in Marseille and started cooking professionally after the age of 20.
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1997
Worked at Michel Troisgros’ brasserie “Le Central” and brushed his skills at Michelin 1-star “Guy Lassausaie” and “Petrossian”.
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2002
For four and a half years, he served as the Sous Chef at 3-star restaurant “Maison Troisgros”.
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2006
Appointed by Michel Troisgros as the Chef at “Cuisine［s］ Michel Troisgros” （2 Michelin star）in Tokyo and served as the Executive Chef for five and a half years.
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2011
Awarded the “Grade de Chevalier Dans L’ordre Du Merite Agricole” (National Order of Agricultural Merit).
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2012
Appointed as Executive Chef at “ESqUISSE”
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2018
Awarded Gault&Millau “Chef of the Year”
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2019
Photo exhibition “TRANSVERSALITÉ”
(September 13 – December 22 at ESPACE KUU)
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2021
Book publication “Cuisine of Esquisse” (Seibundo Shinkosha)
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2022
Awarded 13th Shizuo Tsuji Food Culture Award
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