Valérie Vegas

After more than 15 years in the restaurant industry in various establishments, first in service and then in management teams, I developed a sense of listening and an understanding of customer satisfaction issues.

It was also in this context that my eye for culinary styling and set design was forged, thanks in particular to the art of the table.

To deepen my theoretical knowledge, I obtained a CAP CUISINE (professional cooking diploma) and a sommelier training in 2019.

Today, my activities as a private chef and caterer enrich my approach to culinary styling. In addition to a constant aesthetic concern, I can rely on my knowledge of products and raw materials, as well as mastery of textures and the coherence of each dish proposal. I position myself as an intermediary between the photo studio, the art direction and the agency, serving customer satisfaction and product enhancement.

In addition to creativity and artistic sense, which I consider essential in this field, I also claim a sense of improvisation, because cooking is above all an emotion.

Do not hesitate to contact me for all sorts of projects, I would be delighted to accompany you in your culinary adventures.