During his childhood, his parents, who were butchers, taught him to love a job well done; these early years also nourished a taste for freedom, and he wandered around the countryside of the Berry region, exploring its treasures. He nearly became a CPA, but his passion for cooking was stronger. He studied at the renowned Ferrandi culinary school, then worked with Guy Savoy, a demanding apprenticeship, before setting out on his own in 2001. He returned from his first trip to Bangkok with tons of flavors and a multitude of ideas. The pioneering chef had found his path; recognition would follow. He received his first Michelin star in 2008, and in 2010 was named Best Chef of the Year by Gault et Millau and Fooding d’Honneur. Despite this success, he remains modest and the story continues—that of a chef with his head in the clouds and his feet firmly planted on the ground.