What inspired you to become a chef, and how does that story shape your cooking today?

My journey began in Toulouse—first in my family’s orchard, where I developed a deep respect for seasonality and nature’s rhythm, and then—quite unexpectedly—in a local bakery. I was just 15 when I started helping out one summer at my best friend’s uncle’s boulangerie. The early morning scent of fresh bread, the warmth of the ovens, and the quiet poetry of the craft captivated me instantly. I knew I had found my path.

Shortly after, I began an apprenticeship in a traditional pâtisserie, where I learned to treat pastry like an art form—precise, delicate, and deeply expressive. My family had a silversmith company, and craftsmanship has always been part of our values. Whether working with sugar or metal, true craftsmanship demands balance, emotion, and an eye for beauty.

That philosophy still guides me today. Every dessert I create is rooted in memory and purpose—designed not just to impress, but to connect. To me, pâtisserie is a language: one of generosity, nostalgia, and joy.

What’s one dish that best represents your style—and why?

The signature dessert I created for Doha, inspired by knafeh and shaped like a desert rose, is perhaps the most personal expression of my work. It brings together local inspiration and French technique—soft pistachio cake, orange blossom cheese cream, crunchy kadaifi, all wrapped in Dulcey chocolate. It is refined yet emotional, rooted in place but executed with global craftsmanship. That balance defines my style.

The Raspberry Tartelette is also a signature creation because it reflects my core philosophy: honoring seasonal fruit at its peak. Its sculptural dome of fresh raspberries is more than just design—it’s a tribute to nature’s perfection, elevated with precision and emotional simplicity.

What are three ingredients you always keep in your kitchen?

• Fresh seasonal fruit—always the heart of my creations

• Cream—from small producers, for its purity and structure

• Vanilla from Madagascar—real vanilla beans, because elegance often lies in simplicity

What is your philosophy or motto?

Honor the ingredient. Craft with care. Create with quiet elegance.

What is your dream in life?

To continue sharing emotion through pastry—not only by expanding to new cities, but by inspiring a new generation of chefs to see pâtisserie as an art form rooted in meaning and connection. I want every creation to feel personal and timeless, like a memory brought to life.

What are your current projects and plans?

Following the launch of Maison de Haute Pâtisserie at Four Seasons The Pearl–Qatar and Place Vendôme, we are preparing new openings in London and Paris. I’m also developing a collection of reduced-sugar pastries that celebrate nature’s ingredients at their peak, and working on exclusive partnerships that blend pastry with luxury design and art. Every project is a new opportunity to tell a story—through flavor, form, and feeling.