Native from Tours in the garden of France, Chef Paul was inspired at the age of four to become a pastry chef by his grandfather, as early as possible he completed his apprenticeship among the Compagnons du Devoir, a well-established and renowned old handcraft guild located in France.
Chef Paul has been experienced in pastry for 30 years including shops, catering and various renowned 5 star hotels including the Bristol Hotel in Warsaw. He established his own fine pastries and breakfast delivery business in Paris which continued for 8 eight years.
He has worked in many different countries including Norway, Great Britain, Czech Republic, Poland, Russia, Jordan, Kuwait, UAE, Northern Cyprus and Turkey.
At the International Classical Music Festival of Bergen, he served desserts and presented a gift to the King Olav V. of Norway and prepared the desserts for the Queen Elizabeth II of England and the President of France Jacques Chirac on their official visits to Poland.
Nine years ago, Chef Paul decided to live in Turkey and worked for the Hyatt Hotels, Baylan Pastanesi and took charge of the opening of Luppa Pastanesi in Ankara. He also consulted for various companies including Haci Bozan Oğuları, Kara Fırın and Kempinski Bodrum.
Chef Paul joined to the Le Cordon Bleu Istanbul as an Instructor Chef in November 2018.