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Seafood In Jelly (MAF Gold Medal Region 2022)
Fruit Carpaccio (MAF Gold Medal Region 2022)
Cooking with Passion, Enthusiasm, and Love: My Culinary Journey
I’ve always loved taking on challenges and pushing myself to grow—whether through competitions or by exploring new culinary paths.
My passion for the culinary arts started at an early age. As a child, I loved cooking at home and trying new dishes in restaurants. These moments opened up a whole new world of flavor, technique, and emotion. That’s when my journey began—a lifelong pursuit of perfect taste and visual beauty on the plate. What drives me is the joy of discovering top-quality ingredients and finding the perfect combinations to create a unique dining experience.
At 15, I joined the EFMA culinary training center in Bourgoin-Jallieu, France, where I had the privilege of learning from Chef Grégory Améla and his team. I earned my CAP Cuisine, followed by an advanced pastry certification (Mention Complémentaire Dessert de Restaurant) and my Professional Certificate (BP) while working at Têtedoie, a Michelin-starred restaurant, surrounded by skilled, passionate, and supportive professionals.
In 2020–2021, during the pandemic, I expanded my knowledge by earning the Rouxbe Professional Cook Certification and Seafood Literacy Certification online.
In 2021, I entered the “Meilleurs Apprentis de France” Cold Cuisine Competition and won the regional silver medal. In April 2022, I earned the regional gold medal, qualifying me for the national finals in Paris, where I was honored with the title of “One of the Best Apprentices in France.”
On March 11, 2024, I proudly took first place in the Kikkoman competition.
In April 2025, I fulfilled a lifelong dream by opening my own restaurant, Dat Milton, in Vienne, Isère.
My long-term goal is to open three Michelin-starred restaurants, following in the footsteps of my culinary heroes: Guy Savoy, Marco Pierre White, Gordon Ramsay, Jamie Oliver, Régis Marcon, Wolfgang Puck, and Christian Têtedoie.
Inspiration, enthousiasm, and love
Welcome to Dat Milton
Cooking is so much more than a profession—it’s an art form. It calls for creativity, precision, and dedication. Whether I’m behind the stove at the restaurant or cooking for my family at home, these values guide everything I do.
As a chef, my goal is to turn simple ingredients into dishes that are both flavorful and well-balanced. For me, cooking is all about finding the right harmony between taste, technique, and the heart you put into it.
Every dish I create is a form of self-expression. It tells a story, reflects my journey and roots, and shows my constant desire to learn and grow.
What I love most is that food has the power to bring people together. A great meal can create lasting memories, stir emotion, or simply brighten someone’s day. That’s exactly what I aim to offer—with every plate, every service.
At Dat Milton, we believe the kitchen isn’t just a place to prepare food. It’s a space for sharing, passion, and creativity.
