I fell into the hotel industry at a young age when a guidance counselor saw promise in my cooking skills. From pastry chef in Switzerland, I went on to learn the art of gastronomy at Accor hotels in Europe and Asia. It’s now been 25 years since I moved to Asia for the first time, and I’m still loving my life here.
To me, cooking is a science. I love experimenting and transforming classic recipes with surprising ingredients. The fresher the better, and locally sourced whenever possible. The best ingredients come straight from the garden. My goal is to bring out the very best of each individual flavour, regardless of technique.
Working with Pullman in Luang Prabang is a wonderful opportunity for my team. Having an open show kitchen adds a new dimension to our job, allowing us to meet with and get direct feedback from guests.
We look forward to welcoming you to L’Atelier and hope you enjoy our fine contemporary blend of Asian and western cuisine.