2005 - It all begins
The French are crowned world champions of Pastry. A passion for the sweet arts has been born!
The French team, led by Christophe Michalak, wins the holy grail of the profession. I have this memory of being in front of the family television, completely captivated by the programme that recounts the event. In the mind of the 11-year-old boy I was at that moment, I wanted to do this job!
This was followed by a search for the best pastry chefs of that time (Pierre Hermé, Philippe Conticini, Christophe Adam, Laurent Jeannin, Camille Lesecq, Jérôme Chaucesse, Yann Bris, Hugues Puget, Clair Heitzer, Angelo Musa...), and their creations which would later become sources of inspiration and motivation.
2008 - The start of my training
I join the Hotel School of Marseille, where I am initially directed towards a general pathway: Vocational Certificate in Hospitality and Catering with a focus on Cuisine.
To be a restaurant pastry chef, I first go through the kitchen and the restaurant, learning about French terroir and our incredible gastronomic culture.
In the meantime, I indulge in baking at home. I experiment with choux pastry, macarons, and many other recipes.
2010 - The Path of Learning
The training is primarily based on practice, so I am leaving high school for the vocational training centre. I will take the vocational baccalaureate, then the Higher National Diploma in Hospitality Management with a focus on culinary production.
For four years, I worked in various kitchens, ranging from a small semi-gastronomic neighbourhood restaurant to the kitchens of the Sofitel 5* Marseille Vieux Port, and then to the executive restaurant of Airbus Helicopters in Marignane.
I spend the end of service with my fellow pastry chefs, and I pick up all the tips and tricks that come my way.
I receive the award for "Best Professional Profile 2012 and 2014"; presented by the Federation of the Hotel Industry of Bouches-du-Rhône.
2014 - Desserts ... At last!
I dedicate myself to the art of restaurant desserts and I am completing my training with a qualification in restaurant dessert cooking.
This opens the doors to the pastry brigade at Château de Pizay, a prestigious 4* Relais & Château. Initially as an apprentice, and later as a chef de partie. I create original dishes for the hotel's gourmet restaurant.
2015 - The French Dessert Championship
During my year of specialisation, I decided to participate in the French Dessert Championship. This required me to train all year outside of my training hours to create and realise, within the allotted time, my selected dessert: "Provençal Delight in the style of a Calisson".
On the day, my work was assessed by a jury chaired by Julien Dugourd, and I finished in second place on the podium of the regional final by just a few points.
My first competition, a memorable experience.
2016 - Pastry Chef of a 1* Michelin Restaurant
Back in Marseille, I take up the position of Head Pastry Chef at the restaurant Une Table au Sud, which has 1* in the Michelin Guide.
Working with Ludovic Turac (Top Chef 2011) was a real challenge, and I was able to create my first desserts.
2017 - The Palace Hotels
I have the privilege of joining the team at La Reserve Ramatuelle - Hotel Palace 5* - Restaurant 1* Michelin, located in the splendid Gulf of Saint-Tropez. It is with the young chef Christian Le Corroller that I will spend a season as the manager of the establishment's starred restaurant. Among the desserts of the starred restaurant, below are some of my creations.
I then head to Courchevel for the winter season, where Chef Sébastien Vauxion opens the doors to his laboratory, his universe, and his creative madness. I spend two seasons as Sous-Chef at the K2 - 5* Palace Hotel - 2* Michelin Restaurant
As a side note, I had the honour of being part of the teams that witnessed Chef Vauxion receive a first and then a second star in the Michelin guide for his restaurant Sarkara, which offers a menu exclusively made up of desserts.
2018 - Le Byblos - Saint Tropez
I am returning to Saint-Tropez for two consecutive summer seasons. I am now Sous-Chef at Byblos, in charge of the pastry section of Alain Ducasse's restaurant.
This experience is extremely enriching, surrounded by a talented team, I am taking my first steps in creating artistic pieces in chocolate. For example, "The Chair", made up of 100% chocolate, sculpted, moulded, shaped and coloured.
2019 - The Pascal Caffet Trophy
For a long time, the idea of participating in a competition again had been lingering in the back of my mind. With no training in chocolate making, I decided to take on the challenge of entering the Trophée Pascal Caffet, a prestigious competition where the jury is made up solely of Meilleurs Ouvriers de France. My goal was to create an artistic piece in chocolate measuring 1.20m and weighing 14kg on site within 8 hours.
I chose the theme: "Mother Nature", touched by the issue of climate change, I wanted to pay tribute to our beautiful Nature.
Challenge accomplished! Although the level of competition is very high, and there will be no podium this time, I had the honour of receiving a certificate of merit.
2020 - Ireland
The global crisis caused by Covid-19 is profoundly impacting the hospitality sector, and the lockdown measures and closures of establishments are directing me towards Ireland. This country, not being completely paralysed by the pandemic, presents an opportunity, and I am leaving as Pastry Chef in a 5* Relais & Château hotel: the Sheen Falls Lodge.
For the first time in my career, I'm using all my skills to design new dessert menus, create a refined selection for the hotel's Tea Time and create a collection of high-quality chocolates.
The management gave me carte blanche to create artistic chocolate pieces:
2021 - Pastry chef at Marin - Pastry Shop
I took up a position as laboratory manager at the Pâtisserie Chocolaterie Marin in Cogolin.
I'm in charge of creating and developing the range, as well as structuring and organising production.
These three years have been decisive in shaping my identity as a pastry chef. I'm shaping my style and imagining signature creations.
My team is made up of apprentices to whom I pass on my knowledge. I discover my skills in teaching and sharing.
One of the artistic pieces that will mark these three years is ‘Valentine's Angel’, 25kg of chocolate:
2024 - From self-taught to graduate
Up until now, I've been a self-taught pastry chef without a CAP. At the age of 30, I decided to take the BTM Pâtissier Chocolatier Confiseur Glacier Traiteur.
Verdict: Graduated!
2025 - The future that's being written with you!
20 years after finding my calling, I'm motivated by a desire to pass on my knowledge.
I'm committed to sharing and looking forward to building new projects with you.
To do this, my small business aims to meet your needs and desires.
