I was born in France—in a suburb of Paris, where I developed a longtime love of food—and moved to the U.S. in my early childhood. I went to Boston University, where I studied finance and marketing.
I spent my first two years out of school at a large conglomerate in their financial management program. It was a great learning experience, and I loved the financial analysis aspect, but I wanted to do something more strategic with a broader reach.
When I joined Goldman Sachs, it felt like the firm scooped me right up and welcomed me. I’ve felt at home ever since, and as the business has grown, I’ve grown with it. I’m on the management side of Global Investment Research (GIR) and work closely with research leadership on operational and strategic initiatives. In the beginning, my role was Americas-focused, but since then the scope has expanded globally.
The regulatory environment is always evolving—as it’s changed, I’ve worked on building out systems for pricing research, invoicing clients and implementing processes, really from the ground up. It’s been very interesting, and it’s all hands-on deck—because here it’s about bringing together people from all different backgrounds to challenge and inspire each other.
I think many places claim to have an open-door policy, but I don’t think that’s actually always the case. Since joining the firm, I’ve never asked to have coffee with someone and been turned down. There’s an actual open-door policy, and I find that very welcoming.
I’m involved in the Firmwide Black Network. We focus on providing our members career advice and connectivity with senior leaders across the firm and industry. Through the firm’s Black Analyst Initiative, I had the opportunity to gain an additional mentor, and I’ve also forged my own relationships organically. They’ve all helped me navigate my career, and I love the sense of community.
When I’m not at work, I’m either running or cooking. I’m part of a running club and spend a lot of time running with my teammates—it’s a great way to meet new people. I’ve done every kind of race up from a 5K, and the marathon has become my favorite distance. I’ve run eight in total, and in 2016 I won the Atlantic City Marathon. I also love to cook . My mom’s from the Caribbean, so that’s a big influence on my cooking, as well as of course French cuisine! When I’m not in the kitchen trying out new recipes, I’m usually exploring the New York City restaurant scene.
I love using the gym right in our building at 200 West. At first, it really surprised me that the firm has such a big focus on mental and physical wellbeing. It definitely makes you feel supported.