Faculty directory

He is a finalist in the Meilleur Ouvrier de France Pastry competition (2015 and 2023); Vice European champion of SIRHA 2019 sugar art. Pastry chef for shops and restaurants: Pâtisserie Fresson, Délices des sens, Les Terrasses de Lyon 1*.

Meilleur Ouvrier de France in the Chocolate maker and Confectioner category (2019). Worked at the Georges Blanc*** restaurant and abroad (London and Dublin). Became an entrepreneur in 2020, with his own chocolate factory.

Pastry chef with 15 years of experience in luxury hotels and restaurants in France and the United States (Executive Pastry Chef, Ladurée USA). He created a chocolate dress for the Salon du Chocolat 2023 fashion show.

Meilleur Ouvrier de France finalist with a career in remarkable Michelin-starred restaurants such as the Lameloise *** and the Côte Saint-Jacques*** restaurants.

1st Prize for Tasting and Grand Prize for Excellence for artistic pieces at the Salons de la Gastronomie in 1993, 1994 and 1995. Pastry chef of the Restaurant Georges Blanc*** in Vonnas for 8 years.

He worked in a boutique, then in the Alain Chapel hotel and restaurant in Mionnay (01), 2 stars in the Michelin Guide as Pastry Chef for 17 years. Trainer at the Institut Paul Bocuse since 2012.

Pastry Chef at Troisgros 3* and Les Maisons Marcon 3*. Head of Research & Development at Chocolaterie Weiss. Pastry Chef Consultant in France and abroad.