Self-taught confectionery and food artist since 2011, based in Montreal.
Known for hyperrealistic savoury items made sweet, gory delicacies you wouldn't want to eat, abstract dessert feats, and tongue-in-cheek seasonal treats.Each project has given me an opportunity to experiment with new ingredients and techniques. These include making custom molds out of silicone and thermoplastic, vacuum forming, hand sculpting, sugar glassblowing, crystallization, enzymes, fermentation, and more.Ingredients and components have included chocolate in various forms, edible precious metals, sugar glass, fondant, edible flowers, various gelling agents, crystallized gels, bean paste, custards, mousse, edible paper, various nuts and fruits, as well as savoury ingredients such as cheese, charcuterie, eggs, breadsticks, and fresh and pickled vegetables.