In his teens, his passion became his livelihood, starting with a job near Deauville, laying the groundwork for his future career. He moved on to work in Toulouse, then Paris, never wavering from his goal of excellence and participating in a number of professional competitions along the way.

An accomplished pastry chef, he has held the position of assistant pastry chef in several prestigious Parisian establishments such as the Carette tea room, the three-star Pavillon Ledoyen restaurant and Four Seasons Hotel George V.

He deployed his cake decorating expertise in each of these illustrious kitchens, seizing the opportunity to create his first wedding cakes. Building on this experience and driven by the desire to take his passion for decorating to the next level, he created his own studio in 2015, providing services for high-profile events.