Our team

In 2018, after 15 years of acquiring skills in revenue management, training, hospitality, and customer satisfaction, I chose to orient my career towards training and earned a Swiss Federal Certificate of Adult Education (Brevet fédéral de formateur d’adultes).

That September, I discovered Novae’s teams along my new path and have been in charge of their training ever since.

I started out in Parisian gastronomic restaurants with a BEP (vocational diploma) in cooking from the Ecole hôtelière Médéric, before heading off to sail the Pacific and multiply my experience in the culinary world.

Back on the continent, I continued to sail — but on Lake Geneva. First, as a gastronomic chef for a prestigious cruise liner, then as a dietary chef and hotel restaurant chef, before working in an upmarket hotel in Lausanne as executive chef for 7 years.

One Michelin star later, and another change of tack, l dropped anchor at Novae 18 years ago — first as head chef, then as manager and, finally, as executive chef in charge of Novae’s culinary excellence.

I started off training as a pastry chef at Lycée Hôtelier François Bise in Bonneville, France, where I earned a Bac Professionnel (vocational baccalaureate) in 2015. After a career in Michelin-starred restaurants throughout France, I worked as the head chef of a catering service kitchen for a take-away restaurant company.
In 2007, I joined Novae in Switzerland — first as the restaurant manager of several prestigious sites in Geneva, and later as a multi-site manager.
2019 Executive chef, 2023 Executive chef — purchasing, produce and quality

I come from a family of restaurateurs, hoteliers, and delicatessen butcher-caterers. Early on, I was immersed in culinary traditions and hospitality. In fact, by the time I was 8, I was already helping my family by washing dishes and peeling vegetables…

After a classic course of study in the hotel industry, I earned a CAP in service, and a BTH specializing in cooking in 1988, and began my career as a junior chef in an upmarket hotel in London — followed by a detour to the Pacific during my military service, as a cook on board a ship serving the French Navy.
My next move was to the Alps where I held several positions as a line cook, head chef, and then as an executive chef in high-end hotels and restaurants in France, Germany, and Switzerland.

In 2009, I joined Novae as an assistant restaurant manager, then as the manager of prestigious establishments, and have been an executive chef since 2017

Expertise in nutrition and food safety, adult trainer.

With 35 solid years of experience in nutrition and in giving nutritional advice, and having worked for Novae for the last 16 years as a quality and nutrition manager, I ensure compliance with the legalities of food safety and official nutritional guidelines. I train our teams, share my health expertise with our clients, and develop and run workshops, conferences, and stands.

My vision: a person-centered and team-based approach to sharing knowledge. To be inspiring, while drawing inspiration from others and their environment. To stimulate the desire to evolve so that today is even better than yesterday!

After earning a CFC Mécanicien-Electronician (vocational Swiss Federal Certificate in mechanics-electronics), I worked for a major vending machine distributor as a technician and payment systems manager for 11 years, followed by another 11 years as a technician and project manager with the Swiss leader in POS payment systems

I brought in the New Year, January 1, 2020, by joining Novae as a technical manager and never left.

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With a master’s degree in marketing from the Neoma Business School, I worked in a variety of professions in the luxury hotel industry across the globe for 10 years — Greece, England, Australia, and Polynesia.

During the pandemic, I seized the opportunity to deepen and validate my skills by obtaining a bachelor’s degree in web marketing project management and in digital communication, and have been with Novae since 2021.

After starting my career with a luxury caterer on the Côte d’Azur, I worked for a luxury hotel in Geneva, where I managed the gastronomic restaurant, as well as the banquet department.

Since joining Novae in 2008, I’ve had the opportunity to work for a number of prestigious clients and to perfect a cuisine that’s highly plant-based, seasonal, and gourmand.

Guided by deep-rooted personal convictions, and as a vegetarian for over ten years, I now get to put my passion for my profession at the service of sustainable food — and thereby put into practice Novae’s values of excellence and devotion to healthy and responsible eating in our restaurants.