What's your cooking philosophy?
A chef needs a team, and team needs a chef. We need to work together to give the best quality to customers.
What's your signature dish?
I don't have a signature dish; I'm still young. I have to continue learning and finding my way. I just see people talking about, and promoting, my Macaron. Maybe this will become my signature dish in the future.
The chocolate encyclopedia. It's the first book my chef bought for me before I joined my first restaurant. He signed the book and he wrote a small message inside.
How do you keep in touch with latest food trends?
I talk a lot with other chefs from France and Thailand. We share information about what we see on the Internet or the last time we went to a restaurant, and what dish impressed us.
Have you ever created an entirely new dish?
Yes, the dessert I make during my interview for Thai Airways.
It's a meringue with blueberry sorbet, candied blueberry, and hay foam.
Being a pastry head chef in three-star Michelin restaurant. I was just 22 years old.
Famous people you've cooked for.
Members of the Royal Family of Thailand. Many French and international actors, singers and famous chefs.
Most influential chef?
Chef Amaury Guichon, he masters everything to perfection. Everything is carried out with finesse and perfection, right down to the last detail. It's really inspiring.
Music you listen to while cooking?
I let my staff choose the music. Usually I only recognize two or three songs.
What's your favourite dish to cook for yourself?
I love making homemade pizza !
Favourite dish cooked by someone else?
Homemade smoked salmon by m my father! Nobody makes it better.
If you weren't a chef, what would you be?
Carpenter... it's totally different but I need manual work. When I was young I hesitated between being a cook or a carpenter. I don't have any regrets today.
What's next for you? I have many personal projects. But for now, with COVID 19, it is difficult to project yourself into the future.
My parents have a restaurant, so I was born with a passion for cooking. I remember helping my father in the kitchen when I was young so I could have time with him.
Two biggest influences on your career?
Chef Yoann Conte. He was my first chef. He followed me and helped me during my time at culinary school and after. He has real passion for this job. And also, naturally, my parents. I learned about the kitchen from them at an early age. They were good teachers.
Best early kitchen experience?
When I was about 12 years old with my father. But the real first time I was 16 years old and working in a one star Michelin star.
Worst kitchen experience?
I was threatened physically and morally for two months. The team wanted to test me, to see if I was going to stay or go. After two months without complaining, the chef wanted to hire me. I smiled and left. On that day I promised myself that I would never be like that in the kitchen with my colleagues.
Best meal you've ever had?
Chamois Pie, from my province in France. Just this pie with a foie gras and Mondeuse sauce. I really miss this dish.