At 56 years old, I bring a unique blend of culinary artistry and business expertise to the world of luxury patisserie. My journey began with a solid foundation in economics and business administration, which has proven invaluable in my entrepreneurial ventures and leadership roles across the culinary industry.

My professional development was further enriched at Le Cordon Bleu in London, where I earned the Diplôme de Pâtisserie. This classical training, combined with my business background, positioned me to build not only world-class pastry offerings but also sustainable and profitable enterprises.

Today, I focus on strategic consulting for culinary businesses, drawing on more than three decades of operational leadership and proven results. My mission is to help organizations optimize performance, strengthen market positioning, and unlock their full growth potential.