Borned in Montpellier in 1944, practice cooking from his young age and worked in several restaurants in France. Later, he worked in Hotel Mont Gabriel (Canada) as a sous-chef, and travelled to Japan in 1970 to work as a chef for the Osaka World Exposition. He then became Ile de France chef, opened the restaurant Pachon in 1984, and opened several restaurants since then.

As a “Maître Cuisinier de France”, and pioneer of the French cuisine in Japan, his mission is to boast the culinary art of his country and expand the specialty of Languedoc like the “Cassoulet”. He is keen on offering real cuisine, good old-fashioned based French cuisine that is rooted in a tradition of generosity.

He received the National Order of Merit from the Republic of France, and the Order of Merit, the highest order of the Agricultural Achievement Award, when President Hollande of the Republic of France visited Japan in 2013.

In the same year he was awarded the highest order of the French Republic, the Legion of Honor.