What were your favorite foods growing up?
Fond memories include my grandmother's kitchen which utilized products of the farm and the garden. I also loved warm pumpkin soup, and nibbling on delicious fresh frog legs from the pond next to my family's restaurant. And, of course, rillettes of pig.

When did you decide you wanted to be a chef?
I have always felt it was my calling, and every day I spend in the kitchen reaffirms that I made the right career choice for myself. From the moment I spent growing up around the restaurant with my grandparents, with the cooks, behind the bar and in the banquet hall, I learned to love this way of life.

Where and when did your career in food begin?
At the age of 16 I had to make a decision about my future. I could continue studying without knowing where I was going, or decide to an apprenticeship where I could train and realize my passion for food and cooking.

If you didn't become a chef, what would you be?
I am not sure; I have always been a keen athlete, and sports are still a big love of mine.

Who/what has shaped your cooking the most over the years?
I worked in many restaurants, all styles, Italian brasseries, bistros, gastronomical restaurants, chains. The kitchen has always been a part of me and my life. It is more than a job, it's a way of life. It has to be; otherwise it is better not to do it.

How would you describe your cuisine?
Classic and seasonal with a touch of Mediterranean.

What influences your cooking style and particularly the menu at your restaurant?
The seasons influence my culinary creativity, along with the availability of fresh products. My menu evolves and changes every month, just like the seasons

What are your favorite culinary weapons in the kitchen?
The termomix, the pacojet and the plancha.

What is your favorite secret ingredient?
That is, of course, a secret...

What is the one rule or value you try to instill in all of your staff?
Organization and cleanliness. Without them you cannot run a kitchen.

What was your worst restaurant disaster?
A day without any customers!

What is your beverage of choice?
Red wines of the world

Which foreign country inspires your style most?
South of France

What do you eat when you are home?
À la minute with what I find in my refrigerator.