STUDIES AND TRAINING

 

STUDIES

1989

French School of Cuisine, Cannes

•  Professional Aptitude Certificate (CAP)

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PRE-APPRENTICESHIP

July 1986 - July 1987

Hotel Négresco (5*), Le Chantecler Restaurant, Nice, France

• Chef de cuisine: Jacques Maximin (MOF 1979), 2* in the Michelin Guide

• 4 Toques rouges, 19/20 in Gault & Millau Guide. team of 25 cooks

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APPRENTICESHIP

July 1987 - July 1989

La Bonne Auberge, Antibes, France

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TRAINING

August 1989

Le Cirque Restaurant, New York, USA 

• 150 guests per meal 

• Chef de cuisine: Daniel Boulud 

• Chef pâtissier: Jacky Torres

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August 1990

Restaurant Michel Rostang, Paris, France

• 2* in the Michelin Guide

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