The “foodprints” of Adrien’s cooking journey have started since he was still a little kid. When asked what led him to become a chef, Adrien could not be prouder to mention family meals. His earliest taste for food was nurtured in the home kitchen from a very young age where he received a lot of credits for helping to serve good food to the table. The passion for food increased as he grew-up, so he decided to enroll in a culinary school, taking the initial steps towards pursuing a professional cooking career. Soon after, he began working in his very first restaurant ‘L’arc en ciel’, which gave him the opportunity to learn a lot about art in cooking and to consistently improve his skills for greater chance to work with more talented chefs in the future.