• Fight to reduce food waste

  • Bring gastronomy to the hands of everyone

  • Pass on knowledge and skills

  • Respect men and the earth 

  • Raise awareness


Before even wanting to become a chef, I've always loved to eat. Then I realized I could actually make a living out of it! I did everything I could to get into the Ferrandi Culinary School, and I did. Little by little, I climbed my way up the ladder, learning the savoir-faire of great chefs like François Pasteau (from L'Epi Dupin, the first restaurant to try environmentally responsible cuisine in Paris), Pascal Barbot (L'Astrance), David Toutain (Agapé Substance), and Bertrand Grébaut (Septime). This experience was one of the reasons I got the opportunity to be the first chef of the new restaurant Fulgurances, l'Adresse, for 8 months.

© Kimi Kimoki


  • Private fine dining and professional services 

  • Event organization

  • Menu creation

  • Consulting on restaurant opening

  • Consulting on optimizing food wastage

  • Cooking classes

  • Open to any other type of project

© Kimi Kimoki
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