He began his studies in 1980 at the Hotel School of the Saint Joseph Institute and ended up at the State Lycee of Rance located at the edge of the beautiful Ardennes forest for Restaurant Management. After military service in Germany, he began his career proper in 1986. During 14 years he climbed the echelons of the Hierarchy Hotelier from Commis de Cuisine to Chef de Cuisine navigating between Re
staurants, Hotels and Caterers always classified in the Michelin Guide or in the Gault & Millau. In 2000, he had a proposal to continue his ascent internationally and more precisely in the Middle East. Beginning in Saudi Arabia and ending in the United Arab Emirates where he stayed there for 17 years in total. It was there that he discovered the world of "Food Concept". Due to the High standards needed in this part of the world, crazy ambitious, he embarked on studies of Food Safety and ISO where after 2 years he was certified HACCP Auditor, ISO9001 Internal Auditor. A tempting proposition to Qatar does not leave it the opportunity to finish its qualification for the ISO22000. He ended his career as Executive Chef Consultant and General Manager of a Bakery and Patisserie (CPU) production center in the United Arab Emirates (Dubai). It is by wanting to detach from the material world to a more natural style of life that he and his wife (also qualified in Restaurant Management) discovered the island of Palawan during vacation in 2016. Back in Dubai and after 2 months to think about it, he and his wife decided to resign and settle on this beautiful island in order to open their different original concepts developed around the recycled shipping container and thus to profit all these years of experience in the service to their customers.
