"I have been passionate about cooking since I was tiny. As a child, I watched my grandmother cooking and took great pleasure in all the scents that came out of her pans. As soon as I was old enough to learn my trade, I went straight off to train as an apprentice with some great chefs like Michel Vignaud at Hostellerie des Clos in Chablis (1 Michelin star) or Jean Luc Bernabet in Auxerre. I then went to Paris to hone my skills in prestigious kitchens such as Le Lutecia or the Jules Verne, which had a Michelin star at the time.