Chef du cuisine
I was born in the heart of the French countryside, raised on the seasonal produce of my grandparents’ farm. From an early age, I was taught to respect and enjoy food grown with care and love.
My journey into cooking began when I was 17, following my studies in the arts—sculpture and painting. For me, cooking is a creative act that uses all five senses… and a sixth: intuition. The most important ingredient in everything I make is love.
Cooking and eating are, to me, an art form—one that brings pleasure, connection, and nourishment for both body and soul. I truly believe we are what we eat.
At Holy Chow Canteen, I work with an amazing team that shares this vision. We strive to cook with what nature provides—seasonal, local, and fresh ingredients—turning each meal into a moment of shared joy. Our kitchen is a collective space at CDC, where food brings people together to live, share, and celebrate community.