When younger, I dreamt about being a photographer, though the creative side of cooking made me become a chef. I studied at the École Hôtelière in Marseille, then joined the kitchens of many restaurants in Paris, Switzerland, and Aix-en-Provence. On arriving at Sofitel Luxembourg Europe 22 years ago, I was immediately able to express my creativity, and knew a long chapter in my career would unfold here.

I supervise the hotel’s restaurant, the Mu Luxembourg Restaurant, and create seasonal menus. I am also responsible for the bar L’Observatoire, room service, and buffets for the many events hosted by the hotel. This also means vouching for cohesive teamwork and a good atmosphere in the kitchens and dining-rooms.

In 22 years at the Sofitel Luxembourg Europe, I was lucky enough to work with teams from different horizons, always highly motivated. This move to Sofitel Luxembourg Le Grand Ducal is a new challenge to evolve with another team, but also to propose a different menu in Mu Luxembourg style. Here, the tone leans towards world cuisine and seasonal produce.

Being a cook is fabulous, it allows precisely that! Even so, I do a lot of research and constantly experiment with new ideas. The two Sofitel Luxembourg restaurants pursue very different concepts, and the restaurant Mu offers dishes inspired from cuisine from here and elsewhere, allowing me to continually come up with new proposals.