From a young age I was exposed to a large variety of cuisines and rich culinary heritage, in my many voyages and in my  family'scooking tradition.
 

Between 1999-2004 I’ve lived in Paris, where I was experiencing all kinds of jobs in the culinary field, from the business, service, hosting and sales aspects.

 

When I wasn’t working, I was visiting small manufacturers, farmers’ markets and food exhibitions, all that for one goal: develop...