CREATIONS

The world of desserts is vast and diverse, and I'm glad that, through gaining experience, I've already had the chance to work with a large variety of different creations, their production techniques, and the subtleties of presentation.

On my list of creations are Michelin-star restaurant desserts, winners of several dessert championships, masterful croissants and other French pastries, various types of bread, and my greatest passion—chocolate.

I have spent more than 10 years in the world of pastry. Learning from the best chefs in the world, gaining experience, creating unique desserts, and incorporating them into the menus of top-tier restaurants around the world.

Desserts represent innovation, never-ending creativity, and the opportunity to leave a lasting impression on guests. They are where technique, mastery, and a sense of balance shine - and that’s what fascinates me the most.

ABOUT ME

COURSES

Experience should be shared, so for several years now, I have been inviting professionals and those aspiring to become professionals to croissant-making courses.

During the croissant-making course, I provide all the necessary theoretical knowledge about the impact of each ingredient on the pastry, as well as the use of various tools.

Courses are interactive and encourage questions. Additionally, each participant is offered unlimited consultation time after the main session.