Food is an opportunity
to tell a story
to tell a story
I advocate a great respect and
loyalty to location.
Over the years, I have developed
a passion for the influence of
terroir on ingredients, and the
dichotomy of warm abundance
and the scarcity of cooler
months.
This is namely what led me to
work as sous-chef and chef
de cuisine at Le Mousso in
Montreal leading the brigade
to become Canada’s
6th best.
There, I mastered the
transformation of ingredients
through fermentation techniques
(miso, garum, koji, soy), and em-
barked on the fascinating pursuit
towards the discovery of new
flavours;
and in turn, the new dishes they
can produce.