Executive Chef / Gastronomic Leader / Entrepreneur

Cuisine is a language. It involves choices, people, and vision.

I am an Executive Chef in luxury hospitality, President of the Grandes Tables Suisses, and actively involved in gastronomic, cultural, and institutional projects in Switzerland and internationally. My work sits at the intersection of cuisine, leadership, and long-term project development.

Trained in a Michelin-starred family restaurant, I have built my career on tradition, rigor, and responsibility. Today, I lead kitchens, structure teams, and advocate for a coherent, responsible gastronomy focused on transmission and sustainability.

International Dimension

Part of my activity now develops internationally.

I am involved in gastronomic and cultural projects related to the representation of Swiss cuisine, collaboration between chefs, institutions, and private partners, and the design of demanding, durable formats.

Contact

For collaborations, projects, or partnerships, please get in touch directly.