Long experience in the best restaurants of the Côte d'Azur
A professional career which has allowed Chef to forge a long experience in the best restaurants of the Côte d'Azur.
First Clerk, then Chef de Partie at "Pavillon" in Cannes. Then as Chef de Partie "Hot and Cold" at "Le Bastillon" in Antibes.
He continued his experience at "La Cafetière Fêlée" in Antibes as a Second de Cuisine.
In order to improve his experience. he becames Pastry Chef at "Le Jardin" in Antibes.
In order to broaden his horizons and gain experience in different cuisines, he will be Second Chef at the brasserie "Le Sweet" in Juan-les-Pins, then at "La Paillote Blanche" in Golf Juan.
Following this rich professional career, Chef chose to work with Scottish products and offer them to the customers of the New Creelers Restaurant seasoned in the current fashion of the French Riviera.