" I started as a G.E Commis de Cuisine then I evolved. [...] I mostly joined Club Med for the travel part. I was able to go to Greece, Portugal, Morocco, Italy and the sailboat. These trips allowed me to discover and open up to styles of cooking that I didn't know about. "

" We are lucky enough to work in fantastic places, it's a unique opportunity to push ourselves beyond our limits [...]. It's rewarding to work in an environment with this spirit. "

" My work is based on the human being. My years at Club Med brought me a lot, I made a lot of friends, even clients. On the professional side, I have learned a lot and I am still learning over and over again. I have gained self-confidence. "