You began your culinary career in Switzerland. How did that early training influence the way you approach gastronomy today? I grew up in kitchens that prized discipline, precision and respect for ingredients. As a teenager in Switzerland, I trained across stations, then refined my craft in Gault & Millau and Michelin‐recognized restaurants. That foundation taught me to let great products speak and to build menus with balance, restraint and purpose. Summer seasons with my grandparents in Brittany also shaped me. Their simple, regional cooking showed me that technique is in service of flavor, not the other way around. I carry that lesson every day on the rivers.
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