FAUSTINE
French Technique &
Japanese Sensibility
FAUSTINE
French Technique &
Japanese Sensibility
I am a chef trained in the discipline of French gastronomy and guided by a deep sensitivity to nourishment, rhythm, and care.
I studied Cusine at Ferrandi Paris (2008) and hold a Master’s degree in Culinary Culture and Geography from La Sorbonne (2013), where I learned to approach cuisine not only as technique, but as culture, meaning, and language.
My craft was shaped in French Michelin-starred kitchens, including Epicure*** (Le Bristol), Apicius**, Le Neuvième Art**, and Georges Blanc***, where rigor, precision, and restraint became foundations of my work.
For almost twelve years, I have worked as a Private Chef, accompanying clients Internationally.
This continuity allowed me to develop a personal approach to cuisine ; one rooted in sincerity, attention, and the quiet understanding of daily nourishment.
I am a chef trained in the discipline of French gastronomy and guided by a deep sensitivity to nourishment, rhythm, and care.
I studied French Gastronomy at Ferrandi Paris (2008) and hold a Master’s degree in Culinary Culture and Geography from La Sorbonne (2013), where I learned to approach cuisine not only as technique, but as culture, meaning, and language.
My craft was shaped in Michelin-starred kitchens, including Epicure*** (Le Bristol), Apicius**, Le Neuvième Art**, and Georges Blanc***, where rigor, precision, and restraint became foundations of my work.
For almost twelve years, I have worked as a Private Chef, accompanying clients internationally.
This continuity allowed me to develop a personal approach to cuisine ; one rooted in sincerity, attention, and the quiet understanding of daily nourishment.
My cooking stands at the intersection of French structure and Japanese sensibility.
I love to play with textures and temperatures. Each dish is conceived as a dialogue, where technique supports emotion and simplicity reveals depth.
My cuisine stands at the intersection of French structure and Japanese sensibility.
I love to play with textures and temperatures to add magic to a dish. They are all conceived as a dialogue, where technique supports emotion and simplicity.
Cuisine, for me, is not performance.
It is an Act of PRESENCE, a way of caring for the body, sustaining energy, and bringing clarity to everyday life.
Cuisine, for me, is not performance.
It is an act of presence, a way of caring for the body, sustaining energy, and bringing clarity to everyday life.
Beyond private dining, I collaborate with brands, houses, and publications on culinary concepts, recipe development, and editorial work ; always guided by this same philosophy of nourishment and intention.
Beyond private dining, I collaborate with brands, houses, and publications on culinary concepts, recipe development, and editorial work — always guided by this same philosophy of nourishment and intention.
Beyond my work as a chef, I collaborate with beauty and wellness brands to create sensorial culinary narratives.
I am also a writer and contributor to the press. For more than four years, I collaborated with Condé Nast, where I authored the column Beauty Ingredient, and wrote for ELLE, exploring the intersections of food, culture, and beauty.
With over SEVENTEEN
YEARS of EXPERIENCE in GASTRONOMY
I also collaborate with brands and Maisons to create culinary concepts, recipes, and narratives rooted in precision, elegance, and purpose.
My work spans creative consulting, recipe development, editorial content, and chef residencies ; always guided by Culinary Beauty.
I have also written for the press, including ELLE and four years with Condé Nast group, in a column called “Beauty Ingredient”, exploring the links between food, culture, and the way we nourish ourselves, strengthening my belief that cuisine can carry meaning and shape how we live.