Chef story telling / bio

I need to re write my bio, it shouldnt be too long but includes souvenirs and memories of my childhood, passing by a short brief of my school time, competitions, first prices etc... until the day I packed my things, took my luggage to the airport with my flight ticket to HongKong on hands! It was an adventurous journey as I was going without having a job!
The way it opened my mind and my creativity, the city i have discovered, culture, gastronomy etc...
Furthermore moved to Dubai in 2018, worked for a Famous restaurant, then opened CELAVI (s per attached file) then finally get approached by a french chef for the opening of a new hotel based on fashion and luxury lifestyle. Get hired as Executive Pastry Chef.

Below list of my childhood memories which inspired me for being a pastry chef:
- Floating island with pink praline from my grandma, memories to eat a cloud without understanding was it was!
- Banana on the bbq, dad was adding rum and cane sugar syrup, for me and my sister nutella and Ice cream, superb memories on the summer time
- The fresh croissant and pain au chocolat, every sunday on the table, brought from my dad, along with the news paper

My personality:
Creative, artist, curious, gourmande, sometimes stubborn, adventurous

Travel and souvenirs related to my profession:
I love to discover culture and food habits when i travel.
- In India, Delhi, Had lassi and Kulfi Ice cream down the street then reached home and cooked with my friend's mum.
- In Hong Kong, coming back from work, at the ''dingding" stop. always used to buy a HK waffle, with peanut butter, sugar and condensed milk, literally a bomb of calories!
- In Thailand, the best butter roasted corn i ever had, under the heavy rain, brought me so much recomfort with its sweetness
- In Lyon, France, the most surprising dessert I ever had: A chocolate, mushroom and parsley dessert!