My cooking began with a classical French foundation. I trained at Ferrandi in Paris, earning a CAP qualification, and developed my experience in restaurant kitchens before moving into private dining.

Over that restaurant career, I worked in kitchens including Le Bernardin, DBGB, Le Charlot, and Le Dauphin. French pastry is a particular area of my experience, alongside wine, cheese, and adapting menus to different dietary requirements.

Today, I create private dining experiences in New York and the surrounding region. My work includes intimate dinners, family celebrations, weddings, and corporate gatherings, with menus developed around the occasion and the people attending.

I also share recipes and cooking techniques through ViveLeChef. Alongside my private-chef work, I collaborate with brands on recipe videos that show home cooks how products and ingredients can be used in the kitchen.