FAUSTINE
Culinary Mastery &
Feminine Essence
I was trained in the excellence of French gastronomy at Ferrandi Paris, one of France’s most prestigious culinary schools; and hold a Master’s degree in Culinary Culture and Geography from La Sorbonne. My path embodies the meeting point between academic depth and artisanal mastery.
I shaped my craft within the demanding rhythm of
Michelin-starred kitchens such as Epicure*** at Le Bristol, Apicius* %, Le Neuvième Art**, and George Blanc***; where I learned precision, humility, and the art of creating meaning through detail.
After that, for more than eleven years, I have worked as a Private Chef, following my clients every day across France, the UK, and the USA. This rare continuity has allowed me to create deeply personal experiences that reflect my signature values: Sincerity, Emotion, and Refinement.
My work honors the essence of French cuisine; its discipline, structure, and balance; while embracing the quiet harmony
of Japanese sensibility. Inspired by
my travels and a profound connection to nature, my cuisine is in
constant evolution.
My journey began at Ferrandi Paris and continued few years later with a Master’s degree in Culinary Culture at La Sorbonne, two foundations that shaped both my technique and the way I think about food.
In between those two, the Michelin-starred kitchens : learning the precision, humility, and discipline that define true craft.
Travel has also been my teacher.
Especially Japan where I have been trained with a few chefs, learning their approach to seasonality and purity. It transformed my way of cooking, teaching me a form of discipline that feels both grounded and serene.
For more than eleven years, I have worked as a Private Chef, building an approach that blends refinement, sincerity, and a deep respect for the people I cook for : the fundation of my signature.
I have always chosen a pure, precise, and elegant way of eating. From a very young age, I learned this grammar, and I was fascinated by it.
I am drawn to contrasts; the raw and the fire, the vivid and the delicate; always searching for that point of balance where technique meets intuition, and taste becomes feeling. Each dish I create is an expression of sincerity; a dialogue between precision and emotion, structure and spontaneity, beauty and truth.
I became my own experiment: transforming my plates into rituals of glow, turning ingredients into allies of beauty. I learned to extract
the essential from simplicity,
to unite gastronomy and longevity into one
aesthetic language.
From this foundation, I created Culinary Beauty; a philosophy uniting gastronomy and wellness into one seamless discipline, where nourishment becomes a philosophy
of life and a discipline that shapes elegance of the mind and body.
I am drawn to contrasts :
the raw and the refined,
the vivid and the delicate.
Always searching for that precise point where technique meets intuition and flavour becomes emotion.
Beyond my work as a chef, I have collaborated with numerous beauty and wellness brands to create sensorial narratives that align emotion, meaning, and aesthetics.
My craft is anchored in French technique, but my perspective was shaped by travel, observation, and the cultures that formed my palate.
With over SEVENTEEN
YEARS of EXPERIENCE in GASTRONOMY
I 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.