In 2014 I opened my first restaurant in São Paulo -On Va Manger- based on the concept of truck restaurants that I frequented as a child with my mom who was an accountant in transport. In 2014 The Veja guide, a gastronomic guide recognized in Brazil, then classified me as the best restaurant in the "Good and cheap" category between 20 000 restaurants. Subsequently the same year, I’ve been chosen with others best Chefs in the World to represent France in Brazil for the first Festival Goût de France.
In 2016, I had to close my restaurant as consequences of the world wide economic crisis. Then to find a financial issue, I decided to launch my off catering company -JCB Gastronomy-. I started to offer a concept of catering whose foundation were coming from -On Va Manger- (hospitality, moments of friendships and simplicity) serving organics and homemade products in bio degradable materials.
A whole eco responsible offer, with a modern approach where all the food would be served in individuals small verrines. 
One more time thanks to my creativity and the success of this concept, the CEO of Accor Brazil offered me to join at Accor and become Executive Chef Of the Pullman Ibirapuera.