Member of Académie Culinaire de France.
Grand Diploma Le Cordon Bleu of cooking and patisserie.
Professional diploma of cooking Le Cordon Bleu.
Worked during 9 months in the Restaurant La Maison Blanche, with Pourcel Brothers, 2 stars at Michelin Guide, with Chef Thierry Vaissiere, being responsible for the cold and hot entries.
Worked as Personal Assistant of the Chefs at Le Cordon Bleu School of Cooking.
Trainee, for 3 months, at Restaurant Je The Me, with Chef Jacky Larsonneur, to improve his knowledge of the old french cuisine.Integrante da Académie Culinaire de France.