I studied for 4 years in French culinary school and then worked in various restaurants to a Michelin standard, and bringing that knowledge to yachts, villas and ski chalets to bring excellence, freshness and flavor to the table, in the mountains or on the sea.

My style of food is audacious, and creative only working according to the season so every dish is extra fresh and of course tailored to you.

About our suppliers

The chef works closely with local farmers, selecting only the freshest, seasonal produce. By sourcing ingredients nearby, we travel shorter distances, which means fewer emissions from transportation.

Because the ingredients are in season, they are at their peak flavor and freshness, making every dish more delicious. Plus, using only what was in season helps reduce food waste, as nothing goes unsold or unused.

This approach not only nurtures the environment by lowering emissions and waste but also delights diners with vibrant, flavorful meals that highlights the true taste of each season. In the end, everyone—farmers, the environment, and guests—benefit from the simple choice of celebrating local, seasonal ingredients.

Our philosophy:

Freshness and flavor above all.