I did not choose hospitality.
It saved me.
I grew up in the suburbs of Paris without much direction or confidence. Hospitality was the turning point. I started in an alternance program—two weeks in school, two weeks on the floor—getting corrected almost every day, feeling slower than everyone else, but refusing to quit.
Everything shifted when my father pushed me to apply to the ten best houses in Paris. One of them said yes: Le Meurice. That year taught me discipline, excellence, and the famous salt and vinegar ritual where a single water mark meant restarting everything from zero.
Since then I have carried hospitality from Paris to London, Singapore, Hong Kong, Miami, and San Diego. Every service, every mistake, and every mentor shaped the man I am today.
If this resonates with you, join me for the rest of the adventure.
Hospitality is broken.
Together we can rebuild it.
After fifteen years on the floor I know that hospitality is not about plates, tables or steps of service. It is about recognition, discipline, and the invisible work that makes someone feel seen.
Many teams today are undertrained and overwhelmed. Many leaders are exhausted and do not know how to build culture anymore. At the same time there is a new generation rising—young workers who want to take their lives seriously, not just their shifts.
My mission is simple. I want to give workers what nobody gave me, remind owners of what they forgot, and protect the soul of this craft. Hospitality did not just give me a job, it taught me how to live.
I share those lessons through stories, tools and training for anyone who feels called to do this work with more heart and more standards.
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Bespoked is not a company.
It is the beginning of a movement.
Together with my cousin and partner Pablo, I created Bespoked to give structure to this philosophy. At first it was supposed to be one book. Then it became playbooks, pre-shift videos, interviews, trainings, and conversations with schools and teams that want more from this industry.
Bespoked is the system behind my work—the place where the tools, mini-courses, e-books, podcast, and the future Hospitality Capital Index will live. We are still early and we are learning in public with the people who believe hospitality can be something deeper again.
If you are here now, you are early. I would like you to stay for the rest of the adventure.