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Food is an opportunity
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.
Food is an opportunity 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, in 2019.
There, I mastered the transformation of
ingredients through fermentation techniques
(miso, garum, koji, soy), and embarked on the
fascinating pursuit towards the discovery
of new flavours;
and in turn, the new dishes they can produce.
Changing the way people eat is my end goal and the reason I keep pushing towards an ever more sustainable gastronomy.

The next chapters in my gourmet story will reflect such principles, without any compromise on the quality of the food, the drinks, and the vibe, ever.

Culinary Consulting

I offer culinary consulting services for restaurants and businesses. Leading the brigade of Montreal’s Le Mousso to become Canada’s 6th best, I’ve spent the last four years reimagining industry trends. I specialize in menu development, kitchen design and organization, staff recruitment, and menu pricing.

Private Dinner

I cater to a wide variety of events, from business meetings to innovative tasting-menu-inspired dinners, enabling guests to discover new flavours from the comfort of their home, or office.
Let's Collaborate

Culinary Consulting

I offer culinary consulting services for restaurants and businesses. Leading the brigade of Montreal’s Le Mousso to become Canada’s 6th best, I’ve spent the last four years reimagining industry trends. I specialize in menu development, kitchen design and organization, staff recruitment, and menu pricing.

Private Reception

I cater to a wide variety of events, from business meetings to innovative tasting-menu-inspired dinners, enabling guests to discover new flavours from the comfort of their home, or office.
Let's Collaborate