This program works for a wide range of cooks - from complete beginners to advanced home cooks and even professional chefs.

If you’re a beginner, that’s actually an advantage. You don’t have ingrained habits yet, so you can learn the foundations properly from the start, with the right structure and feedback.

If you’re more experienced, you likely have some basics, but most cooks - even professionals - were never taught fine dining thinking in a structured way. In that case, we refine what you already know and rebuild key principles so they actually work at a fine dining level.

The level matters less than the mindset. What matters is your willingness to learn how cooking really works, not just repeat what you already know.

After you apply, I personally review your application to understand your goals and current situation.

If I believe I can help you move forward, I’ll reach out directly via WhatsApp or your preferred contact method to discuss the next steps and clarify any details if needed.

My coaching teaches universal fine dining techniques and skills, not cuisine-specific recipes. You'll master skills like:

- Creating silky smooth purées

- Building restaurant-quality sauces

- Mastering textures (crispy, creamy, crunchy)

- Plating like a Michelin chef

- Perfect timing and temperature control

- Balancing flavors instinctively

These techniques are universal and work across any style of cooking - you can apply them to Italian, Mediterranean, modern European, or even fusion dishes.

My background is in European and French fine dining, so while the techniques transfer, if you're looking to learn sushi, BBQ, baking cakes, or similar niche specializations, this program is not the best fit.

Taste is highly personal - my goal isn't to have you replicate my dishes, but to teach you the techniques and principles so you can develop your own style.

Taste is the only limiting factor in online coaching, but everything else I can assess through photos and videos: your plating, textures, knife skills, sauce consistency, and overall execution.

You only need basic kitchen tools: an oven, blender, pan, pot, strainer, peeler, and a good knife.

If you have additional equipment like a blowtorch, sous vide, ice cream maker, or molds, we can incorporate them into your lessons.

But they're not required - fine dining is about technique and thinking, not expensive gear.

The investment ranges from high-three to low-four figures in euros, based on the program you select.

I offer different levels of support and coaching intensity. We'll find the right fit for your goals during our call.

Most students complete the program in 2-4 months, but the timeline is flexible based on your schedule.

The pace depends on how quickly you complete your cooking assignments and implement feedback. Some finish faster, others take their time - both approaches work.

You should be prepared to dedicate at least 2-3 hours per week to cooking, plus 1 hour for watching the video lessons and our coaching calls.

Of course, the more time you invest in cooking, the better your results will be.

YouTube tutorials teach you how to make a dish - follow these steps, use this recipe, plate it like this.

My coaching teaches you how to think and create like a chef - building dishes from scratch, mastering fine dining techniques, and developing your own creative style.

You get a structured program with personalized feedback on every dish you make, detailed plating analysis, and accountability to actually transform your cooking - not just watch and forget