Joss opened several prominent restaurants and worked alongside with great chefs. In order to go beyond mere tasting, he dived with his heart, soul and apron into the realization of some bespoke and exclusive events, such as prestigious receptions in intimate venues. He can be described as creative when it comes to his cooking and inventive when it comes to his job. He developed a service where he works as a consulting chef operating in France and abroad. His thorough organization and his skills in teaching can apply today to everyone who would want to impress their guests with a homemade and high-level catering service!