After completing his training in a hotel school in Guyancourt (78) and obtaining his BEP and Bac Pro Cuisine, he flew to Iceland, where he worked as a commis at the Radisson Blue PLU in Reykjavik. Back in France, he held several positions at the Best Western Plus in Vélizy, from Commis to Chef de Cuisine, including Chef de Partie. He then participated in several openings as Chef in Club Direction, in Self and finally Production Chef for Elior.