Cédric’s childhood is filled with fond memories surrounded by food. Every Sunday, his family tradition of cooking Provincial French food with his mother and grandmother sparked his interest in culinary art.
Soon, he began experimenting with Classic French cuisine adding his own twists and taking influences from other cuisines.
After his culinary studies at Ecole d’Hôtellerie et de Tourisme d’Occitanie, he worked closely with his mentor, the two-star Michelin Chef Yannick Delpech at the acclaimed L’Amphitryon sharpening his skills at the centre of Toulouse gastronomy.
Moving to New York for the past 10 years has propelled his style to evolve from pure classic French to modern French-American cuisine. He expresses his love for seafood especially fish.