About Regis Monges
My love for enjoying and recreating pastries and gourmandises started when I was a little kid. I embarked my culinary journey at fifteen years old in a Michelin star establishment in Salon de Provence. After this experience, the overseas adventure began working at the most prestigious pâtisseries, restaurants and hotels in the five continents.
Directing teams across the globe brought flexibility in the way I develop, teach, implement, supervise and evaluate. Traveling lead to an openness of unknown flavors and techniques that enriched my french approach and culinaria.
Always pursuing excellence I obtained the Master Certificate Food service management by the distinguished Cornell University while at the same time also obtaining level 3 (distinction) of the Wine and Spirit Education Trust by WSET.