In a career spanning over 35 years in international settings, including six years living in Japan (Tokyo), three in the USA (Philadelphia, Colorado Springs, Boston), one in Germany (Rastatt, Flensburg) and a couple of months in Australia (Brisbane), I have been a subject matter expert in the Healthcare Informatics and IT industry. I speak fluent English, German and Japanese (and Alsatian of course), and my experience in France has always been connected with my former country of residence, where I continue to travel regularly.

During these years abroad, I created or participated in corporate setups, I managed subsidiaries and launched products in various international markets.

The different sectors in which I worked were construction (original school and diplomas), information technology (hardware, software, Internet consulting and development), and healthcare (primarily medical devices), and personal development (Leadership and management) where I spent my last ten years. I am also very active as a volunteer in associations for which I create and write blogs and newsletters.

Being from Alsace is an integral part of my career; I share the love of my region with all my professional contacts, always integrating a part of Alsace in my projects. If according to my friends I’m an American by adoption, Japan is my other homeland, where I performed one of my greatest achievements, the development and marketing of the first life simulation software that allowed me to enter the Guinness Book of Records.

Finally when I say I love the diversity of international culture, my wife is a cute mix of Slavic and Lorraine background, my two boys are from my marriage to a Japanese in the United States and my two stepchild have a drop of Italian and North African culture! While at home, after a Pancake breakfast, we typically eat Tsaziki as appetizer, Rigatoni alla Calabrese as ‘primo’, Katsukaré for main dish, Paški cheese with Mlinci to contrast with the kougelhopf ice cream we have for dessert, all cheered up with a Karchweg Riesling from the Cleebourg cellar (Wissembourg, Alsace) as an aperitif, a Nero d’Avola from Vasari (Santa Lucia del Mela, Sicily) with the meal and a bold Manotsuru sake from Obata Shuzo (Niigata, Japan) to enjoy dessert…
I hope I’ve whet your appetite!