SERVICES

Michelin-trained French Technique,
Shaped by Japanese Sensibility

PRIVATE CHEF

Services include:

—

Short- or long-term private
chef engagements

—

Worldwide availability

Tailor-made dining experiences shaped by Michelin-trained French technique and Japanese sensibility.

I create intimate, considered moments around the table, whether for private residences, retreats, or long-term engagements. Each experience is designed with discretion and precision, honouring seasonality, simplicity, and the quiet beauty of nourishment.

CHEF RESIDENCY

Residencies may include:

—

Temporary culinary residencies for private homes

—

Brands & Maisons

Temporary culinary residencies for private homes, brands, and Maisons.

Residencies offer space for deeper immersion, allowing cuisine to unfold as rhythm, ritual, and presence. I collaborate closely with each host to develop a culinary language that aligns with place, values, and intention.

CULINARY CONSULTING

Consulting services include:

—

Recipe development aligned with brand values

—

Culinary concepts & sensorial experiences

Recipe development and culinary concepts guided by refinement, authenticity, and purpose.

I partner with brands, skincare and wellness houses, and culinary institutions to imagine concepts where food becomes expression. From recipe development to sensorial experiences, my work translates brand values into taste, texture, and narrative.

CULINARY DIRECTION

Projects include:

—

Curated menus & bespoke culinary moments

—

Brand dinners, pop-ups & private events

Curated menus and bespoke culinary moments for brands and private clients.

From brand dinners to pop-ups and private events, I oversee culinary direction with clarity and restraint, ensuring each moment feels intentional, elegant, and quietly memorable.

EDITORIAL & WRITING

Editorial work includes:

—

Culinary storytelling

—

Food, culture & beauty narratives

Culinary storytelling at the intersection of food, culture, and beauty. Alongside my practice, I write about cuisine as culture and nourishment as meaning.

I have contributed to the press, including ELLE, and spent four years with the Condé Nast, where I authored a column titled Beauty Ingredient. Through this work, I explored how food shapes the way we nourish ourselves and live, a perspective that continues to inform my culinary practice.

SERVICES

Michelin-trained French Technique,
Shaped by Japanese Sensibility

PRIVATE CHEF

Tailor-made dining experiences
shaped by Michelin-trained French
technique and Japanese sensibility.

I create intimate, considered moments
around the table, whether for private
residences, retreats, or long-term
engagements. Each experience is
designed with discretion and precision,
honouring seasonality, simplicity, and
the quiet beauty of nourishment.

Services include:

—

Short- or long-term private chef engagements

—

Worldwide availability

CHEF RESIDENCY

Temporary culinary residencies for
private homes, brands, and Maisons.

Residencies offer space for deeper
immersion, allowing cuisine to unfold
as rhythm, ritual, and presence. I
collaborate closely with each host to
develop a culinary language that aligns
with place, values, and intention.

Residencies may include:

—

Temporary culinary
residencies for private
homes

—

Brands & Maisons

CULINARY CONSULTING

Recipe development and culinary
concepts guided by refinement,
authenticity, and purpose.

I partner with brands, skincare and
wellness houses, and culinary
institutions to imagine concepts where
food becomes expression. From recipe
development to sensorial experiences,
my work translates brand values into
taste, texture, and narrative.

Consulting services include:

—

Recipe development
aligned with brand values

—

Culinary concepts &
sensorial experiences

CULINARY DIRECTION

Curated menus and bespoke culinary
moments for brands and private
clients.

From brand dinners to pop-ups and
private events, I oversee culinary
direction with clarity and restraint,
ensuring each moment feels
intentional, elegant, and quietly
memorable.

Projects include:

—

Curated menus & bespoke
culinary moments

—

Brand dinners, pop-ups &
private events

EDITORIAL & WRITING

Culinary storytelling at the
intersection of food, culture, and
beauty. Alongside my practice,
I write about cuisine as culture and
nourishment as meaning.
I have contributed to the press,
including ELLE, and spent four years
with the Condé Nast, where I
authored a column titled Beauty
Ingredient. Through this work, I
explored how food shapes the way we
nourish ourselves and live, a
perspective that continues to inform
my culinary practice.

Editorial work includes:

—

Culinary storytelling

—

Food, culture & beauty
narratives

CUISINE as a ACT

of PRESENCE

Each collaboration is approached with precision, discretion, and intention.

Cuisine is never decorative, it is a gesture,
a language, and an expression of Culinary Beauty.

AUTHENTICITY
is MAGNETIC