• To bring meaning, beauty, and intention into every part of the culinary world; from the plate to the brand, from the moment to the long-term vision.

    I work across disciplines; private dining, concept creation, brand storytelling, and food strategy—with one purpose:
    to create work that feels alive, thoughtful, and quietly unforgettable.

    Whether it’s a one-night dinner, a restaurant launch, a retreat menu, or a new food product, I approach each project with presence, precision, and care.

  • I bring a global perspective—with over 15 years of experience across Michelin kitchens, private households, award-winning restaurants, and creative studios. Born in Vietnam, raised in France, and shaped by time in Australia, I merge French technique, global intuition, and real-world execution.

    What I offer is not just creativity—it’s structure, calm, and strategy.
    Not just ideas—but follow-through, clarity, and consistency.

    What I offer is not just creativity—it’s structure, calm, and strategy.
    Not just ideas—but follow-through, clarity, and consistency.

    • You want to create something that hasn’t been done before

    • You value discretion, detail, and a calm process

    • You care as much about how it feels as how it looks

    • You want to work with someone who listens deeply—and delivers

  • → [Contact Me]

  • I like to cook the way a grandmother would—with heart, intuition, and no ego. Trained in avant-garde and modern Michelin-starred kitchens, and shaped by years of travel, tasting, and refining my palate, my food blends simplicity with precision. The dishes I serve feel familiar and comforting—menus guests can hear out loud and instantly feel at ease with.

    But behind that simplicity lies technique: fine dining skills, attention to detail, exceptionally sourced ingredients, and a quiet confidence in doing things right. It’s food that feels good before it impresses—honest, generous, and made to bring people closer.

    It’s 80% honest and grounded, and 20% surprising—my personal imprint, a touch of imagination, and just enough edge to keep it alive and exciting, without ever distracting.

WHY ME

Ready to Connect?

GET IN TOUCH.
Campfire with a hand holding a pan over the flames.
A bowl containing fresh green peas, lettuce, and orange fish roe, placed on a floral-patterned plate.
Bowl of gnocchi in creamy sauce with pepper on top
A dessert of chocolate mousse topped with chopped strawberries and raspberries in a white bowl.
8DCBECBA-7E61-423C-B68B-769C5FEF07E1.jpg
Plate with mussels, pear slices, and fennel garnished with colored oils on a decorative floral rimmed dish.
Decorative dish with sliced vegetables and edible flowers on a floral plate.
A dinner table setup with a plate of gourmet food featuring roasted marrow bone, various vegetables, and garnishes. The table is decorated with orange candles on silver holders and small pumpkins, creating a cozy, warm atmosphere.
Roasted cauliflower with greens on white plate
Close-up of a dessert with ice cream, topped with chocolate sauce.
Table setting with forks, knives, and spoons on a white tablecloth with shadows.
Gourmet dessert with caramel popcorn on white plate
A plate of grilled shrimp garnished with sliced radishes and herbs on sauce, accompanied by a side dish of seasoned fries on a wooden table.
Close-up of green peas, lettuce, and salmon roe.
A hand holding a fork with a piece of vegetable lasagna against a beige background.
Sliced ahi tuna on a decorative plate with olive oil and balsamic vinegar.
A bowl of creamy risotto topped with crispy vegetable chips on a white plate.
Hands dusted with flour, surrounded by floating flour particles, with a dark background.

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A note from Clement.

“I create spaces for connection—where food, people, and energy come together in a way that can’t be repeated. Each moment is shaped by those who gather, existing only once. If you’re seeking something real, let’s create it together.”