Raised among the abundant landscapes and rich culinary traditions of Tahiti, Lud grew up immersed in a world where food, nature, and culture were inseparable. Surrounded by vibrant tropical produce, fragrant spices, and fresh local seafood, he developed an early appreciation for purity, craftsmanship, and the stories that ingredients carry.

Over the past 15 years, Lud has built an international culinary career spanning French Polynesia, Switzerland, Australia, France, and the United States. His training includes classical French technique, world-renowned pastry foundations, and hands-on experience in both intimate kitchens and high-performance brigades. This background gives him a rare dual mastery: refined European precision paired with the soulful, intuitive cooking inspired by island life.

In recent years, Lud has collaborated with acclaimed chefs, including Chef Marcos Spaziani (Below Deck Sailing Yacht) and Chef Dave White, while running his Los Angeles–based private chef company. Today, he seasonally brings that same level of excellence, creativity, and professionalism to Nosara, crafting bespoke dining experiences that highlight fresh, local ingredients and global culinary influences.

Whether preparing a tasting menu for a special gathering or nourishing guests throughout their stay, Lud’s cooking celebrates connection to the land, to the flavor, and to the people at the table.