In my day to day professional life, I have opened and worked for several of the world's leading hotel companies in Paris, developing the highest level of concierge services, and I am a leader in my field with mentions in the international press. My passion is writing about food and culture, and I have freelanced for dozens of English language print and online publications, and provided content for the following prestigious guides: Monocle (guide to Paris, 25/25 guide Paris, contributor to Paris 75 Guide) I have also published two successful cookbooks, INSIDE CHEFS' FRIDGES (Taschen) and CHEFS' FRIDGES (Harper Collins). The first book won vice-champion for the best recipe book published in France by the Le Figaro newspaper in 2015. I am able to write with ease about all manner of subjects, especially food, restaurants, hotel and hospitality, and I am considered by my peers to be the ultimate Paris "guru". I am open to all content creating projects and am used to tight deadlines. I am also very comfortable translating written documents from French to English (American or English)In my day to day professional life, I have opened and worked for several of the world's leading hotel companies in Paris, developing the highest level of concierge services, and I am a leader in my field with mentions in the international press. My passion is writing about food and culture, and I have freelanced for dozens of English language print and online publications, and provided content for the following prestigious guides: Monocle (guide to Paris, 25/25 guide Paris, contributor to Paris 75 Guide) I have also published two successful cookbooks, INSIDE CHEFS' FRIDGES (Taschen) and CHEFS' FRIDGES (Harper Collins). The first book won vice-champion for the best recipe book published in France by the Le Figaro newspaper in 2015. I am able to write with ease about all manner of subjects, especially food, restaurants, hotel and hospitality, and I am consider