“Life is too short not to enjoy every moment” 

This motto represents well my philosophy and defines my approach to both my life and my role in the kitchen.

I was born and raised in Seine-Saint-Denis, near Paris, I discovered my passion for cooking at an early age, inspired by my mother, who instilled in me a love for food, creativity, and the joy of sharing meals. I later pursued formal culinary training in the Paris region, with the goal of building a strong foundation in French technique.

I began my professional career in Paris at Market by Jean-Georges Vongerichten, where I developed a modern, ingredient-driven approach to cuisine. After four years, I continued within the same group at Eden Rock in Saint Barthélemy, further refining my craft in a dynamic, international setting.

At 21, following a serious illness that led to partial loss of vision in one eye, I transformed a personal challenge into a driving force. This pivotal moment inspired me to travel, learn, and embrace new experiences with resilience and determination.

I continued my career across the globe, with experiences in Spain, Germany, New Caledonia, the United States (Massachusetts), Moorea in French Polynesia and back to the United States in La Jolla (CA). 

These diverse culinary environments have shaped my style and my approach to various communities in the world. A cuisine where French tradition meets global influences, shaped by curiosity and a deep respect for both ingredients and the cultures behind them. 

Since joining Bistro du Marché in 2019, I have risen to the role of Executive Cheffe, where I lead with both precision and heart. My cuisine is expressive and éégenerous, balancing refinement with comfort. Each dish is designed not only to delight the palate, but to create a meaningful connection with guests.

One of my most memorable experiences was in Tahiti, where I learned to prepare food using an ahima’a, a traditional Polynesian underground oven. 

This hands-on encounter with ancestral, and modest cooking techniques deepened my appreciation for authenticity and storytelling through food.

On my point of view, cooking is more than a profession—it is a way to connect people, cultures, and create memories. My mom’s influence remains at the core of my philosophy, guiding my daily work in the kitchen. 

I will see you at Bistro du Marché.
Amélie