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.

World bakery champion 2024. Wide experience as a baker in hotels and restaurants around the world: The Connaught Hotel 5* in London, Joel Robuchon MGM Grand 3* in Las Vegas, Anne-Sophie Pic 3*, etc.

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.

Vast experience in bakery and pastry making in France, England, USA and Denmark. Bakery and pastry trainer since 2007.

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.