No one in my family was in the hotel business nor involved with things culinary; I choose cheffing as a career because I would watch my grandmother cooking and the way she was doing it, and was helping her a lot. Then it became a passion and gave me a hint of what I would do later and what I am doing now.

I finished college and did two years at culinary school. The first year was a mix of restaurant service and kitchen, and in the second year you chose what you wanted to do and specialise. They taught us everything but I preferred the hot kitchen and the fish and seafood section, which I enjoy because fish can be cooked quickly and has a delicate taste.

I worked for eight years in France, where my boss sent me around the country for different seasonal experiences and that was when I first worked for Accor in Sofitel Lille for 8 to 10 months in 1996 / 97. Then I worked around the world and came back to Accor two years ago.

I love the diversity of opportunity that Accor can offer, it’s a huge chain but there is a family culture and great career development.

Recommend hospitality? I don’t know if I would! It is lovely environment; you are not just working with food but in the hotel industry generally. Working in a hotel is like a small village, with engineering, marketing, and more, all concentrated under one roof.

The long working hours are not great but we are not in a factory doing the same thing all the time. Every day is different and you have to adjust; it is not boring. That is one of the great advantages of working in a hotel and especially in a kitchen, you can’t get bored. Also, you have the opportunity to travel, experience many cultures and meet people from across the world, it is a great area to work in.

Being a Heartist® has many meanings; you do everything from the heart and are able to offer something unique, creative, and you can develop.

There are too many highlights and proudest moments; there’s one every day! My highlight is to work with the team and to develop them, that’s very important, and I’m proud to develop someone, to help them reach the next level and see them growing. Also, the magic we have created – it is not a one-man show; it is difficult and demanding to prepare food during an event but afterwards, the satisfaction of the team, their sparkling eyes, it is wonderful!

And to anyone new in the industry, be passionate! It is key to the job. When I was in culinary school, 70% of the chefs and those in service, came out of hospitality after five years – it is difficult work and the only way to do the job is to be passionate.