I started my journey as an intern at a five-star hotel, and today, I’ve ventured into my own business, bringing exceptional culinary experiences to events. Today, let’s engage, exchange ideas, and evolve our skills and taste buds. Join me on a culinary adventure, exploring new places, cultures, and flavors.
My Culinary Journey
I came to France, to pursue my MBA in Hospitality and Cooking—a decision driven by my passion for food and the art of French cuisine. Like many international students, I faced initial struggles finding part-time work. However, after months of persistence, I secured a part-time job at Maharaja Lyon, where I learned the fundamentals of making sandwiches, tandoori dishes, and naan. This opportunity brought me immense joy and further fueled my love for cooking.
Before moving to France, I was already passionate about cooking. I often experimented with recipes at home and prepared dishes for friends and family gatherings, earning compliments and constructive feedback. While I initially studied Engineering in Electrical and Electronics (EEE) and worked in the field, I realized my true happiness lay in cooking. That realization was the turning point, leading me to embrace my passion and start this exciting journey.
Traveling to countries like East Asian Countries, Europe, and Australia exposed me to diverse cuisines and cultures. Each destination offered unique flavors and culinary techniques, but French cuisine stood out to me with its artistry, tradition, and rich sauces. I fell in love with the way French dishes combine precision and creativity.
Professional Milestones
My initial jobs and internships taught me the core processes of professional cooking. From cleaning and cutting to mastering temperature control for meats, I learned every detail with respect. Handling knives, preparing sauces, and cooking French dishes became my second nature, reinforcing my admiration for traditional French cuisine.
My first internship was at Les Voiles Grand Large as part of my master’s studies. My performance, creativity, and ability to handle teams earned me a job offer with visa sponsorship. This role marked the beginning of my professional culinary career.
After 1.5 years, I moved to a Mexican restaurant in France to explore new cuisines and broaden my experience. I wanted to learn from different culinary perspectives and refine my skills further. I also worked at Courchevel L’Apogée, a renowned gastronomic restaurant, and gained invaluable experience in high-end French gastronomy.
Later, I rejoined Les Voiles as an Executive Chef and was eventually promoted to Head Chef. This progression allowed me to showcase my creativity and bring happiness to clients through my dishes.
My Vision
French cuisine has always inspired me with its rich traditions and meticulous preparation techniques. As I continue this journey, my goal is to explore more of French gastronomy and bring my creative touch to every dish I prepare. My mission is to deliver unique culinary experiences that excite and delight my clients, leaving them with memories of happiness and satisfaction.
Thank you for visiting my website. I look forward to sharing my culinary passion with you!
Our Team
