Born on July 9, 1974 in Annecy, the son of a cheese craftsman. From the age of 15 he began moving towards a career as a cook, this passion drove him on from his earliest childhood memories,
- In 1989, he began training at the hotel school of Thonon-les-Bains in France, for a three-year period, which led to him gaining his qualifications.
- After graduating from the hotel school, in 1992 he joined the team of Marc Veyrat, who was working in the kitchens of the organization of the Olympic Games in Barcelona. Then he went to work in Switzerland in a communal hostel called, ‘The Union’. The family and mixed kitchen environment led to a lot of open-mindedness. The two years he spent in Switzerland made him want to travel and make discoveries of his own abroad, so he made his request for military service to spend 18 months becoming integrated into the kitchens of an Embassy. The Ministry of Foreign Affairs appointed him to serve at the French Embassy in Bogota, Colombia. This experience will remain forever in his memory; what happiness and what an honor to represent his country and his profession abroad.
Back from this enriching military service, he landed with his backpack in Anjou, where he decided to propose the creation of a gourmet restaurant in the enclosure of the Anjou golf in Champigné. The meeting with Mr Roland de La Poype, the owner of the golf course was fruitful and they ended up creating the Auberge de Mozé. This inn was recognized by the Michelin guide and rewarded with three forks. After four years working as the restaurant manager, his desire to create something of his own and become ‘boss’ started to increase. In September 2006, with his wife Mathilde, he opened his eponymous restaurant in Angers on the Quai des Carmes. Awards quickly followed; Pays de la Loire Young talent for the Gault et Millau, Young Chef of the Year for the Pudlowski guide, among the 75 best restaurants in France for the Champérard guide and only after 14 months of opening, he received the famous star in the Michelin Guide. Angers found after ten years of absence, a starred establishment.
He participated in the show: An almost perfect dinner – The fight of the Regions amateur cooking contest was broadcast on prime time on M6. He created a fast food restaurant named VF serving French-style burgers with fresh and homemade products. The restaurant was located in the city center in Angers with 100 seats. The second VF restaurant opened its doors in January 2014 in Nantes, with the desire to develop this concept to franchise. In 2014, he took a sabbatical year, discovering the world and enriching himself with new flavors. Mongolia, China, Vietnam, Thailand, South Africa and many other destinations have enriched his culinary culture.
In June 2015, a new restaurant was opened, in the heart of Angers, in a mansion; A contemporary restaurant concept, a restaurant of modern times, or sharing of cuisine and discovery of wines are the fundamentals of this new restaurant. The Favre d’Anne will no longer be a restaurant but a Culinary Loft … This culinary loft is also an open kitchen where guests can come at any time to see what is being cooked and created. A transparent and friendly room. The Chef welcomes his guests as if it were his home and delivers them dishes of the moment. The Michelin Guide distinguished him with a star on the 2016 Red Guide.
