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About me
I am an adept of "home-made" food and I establish the menus of the week according to the preferences and needs of the customers. I adapt my cooking to the diets and wishes of each person while respecting the "eating together" which for me is an important moment of pleasure and sharing on the water. I like French gastronomy but also local cuisine. I am aware of new eating habits (gluten-free, lactose-free, etc.) while respecting a gourmet cuisine adapted to its location.
My professional experiences
Hostess cook sailor
Since 2017
On board
From November 2021 to February 2023 on "Free Spirit"( Privilège 70) From Antibes to Phuket - Chef, deckhand (crew: 3) Convoying with Transat East-West, Panama Passage, Transpac Private cruises 8 pax (crew 4) Sailing area: Panama Pacific side during 2 months, French Polynesia during 5 months and Phuket during 1 month.
Summer season 2021 (Lagoon 52, Catlante 700, Saba 50)
Cook/mate (crew: 2): Charters + Private cruises up to 12 pax
Sailing area: Corsica, Sardinia
Winter season 2020-2021 on "FELICIA" (Privilege 65)
Chef, cabin hostess, deckhand (crew: 2) : Charters + Private cruises 8 pax
Sailing area: West Indies (Martinique, St. Martin, Anguilla, St. Thomas, St. John, St. Croix, the Grenadines)
Summer 2020 season on "Sea ZEN II" (Sunreef 70)
Chef (crew: 3) Charter (9 pax)
Sailing area: Mediterranean (Mandelieu La Napoule, Corsica, Les Calanques de Marseille, Porquerolles, Bandol)
Winter season 2019-2020 at Dream Yacht (Ipanema58, Bali5.4, Lagoon 57 and 62)
Hostess, cook, sailor (crew : 2) cabin cruises (12 pax)
Cruising area: West Indies (Martinique, Saint Lucia, Saint Vincent, Grenadines)
Spring 2020: West-East Transat aboard Picandco (Lagoon 450S) Martinique-Brittany via the Azores.
Autumn 2017: East-West Transat aboard a Lagoon 380.
Crew-cook, watch helper, day and night shifts (crew: 4)
Delivery from Sables d'Olonne to Saint-Martin
Since 1989
On land
2017 - 2019 Summer season: Co-manager of the Domaine du Golf snack bar (Fabrègues)
Winter season: post IRMA volunteering (Les Manteaux associations and the Red Cross in Saint Martin)
2015 – 2017 (34): Catering and reception trainer "Direct en scène"
Extras in service and cooking (Hotel Restaurant Martinez, Husser catering, Va Bene, The Little Big Catering...)
2006 - 2014: Co-founder and manager of the Casanou fish restaurant (Toulouse)
2000 - 2005: Housekeeping Manager (Saint Barthélémy)
SIBARTH / Wimco real estate agency for villa rentals
1998 - 1999: Commercial assistant at the Hotel Forest' Hill (Meudon)
1989 - 1997: Head waiter of Cafés Richard, Accor Group (Paris)
