Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it
Pâtisserie, chocolaterie, glacerie française traditionnelle et revisitée.
List of the Chef's favorite ingredients
How did the Chef learn how to cook and what is his story?
It was a love of Pastry that was passed on to me by my Father and Grandfather - 3 generations of Pastry Chefs.
Gérard Mulot (Patisserie,Chocolaterie)
BTM (student) 2 years, demi-chef de poste (Sep 2005 - Jul 2009)
Patisserie Jérome Blouet
Apprentice Pastry Chef (Sep 2004 - Sep 2005)
Pâtisserie, Chocolaterie,Glacerie Bruno Cordier (Meilleurs ouvrier de France)
Apprentice Pastry Chef (Sep 2002 - Sep 2004)
Executive Pastry Chef (Feb 2014-Now)
Chef a l'international (formation) (Jun 2013-Feb 2014)
Joel de Monte "la tradition"
Executive Pastry Chef (Sep 2010-Jun 2013)
Patissier et chocolatier (Sep 2009-Sep 2010)
Travel: 10 kms