In his primary school graduation yearbook, the future chef wrote, “I want to be a chef”. He studied gastronomy in Paris, developing his most intimate relationships with a restaurant in the 7th arrondissement. The chef’s culinary philosophy, his restaurant’s name and his signature cuisine are all inherited from his mentor. One representative dish is tête de cochon, grilled cuts from a pig’s head. In this intimate eatery, guests are in close proximity with the chef, as if invited by a friend.