Born in the Poitou-Charentes region of France, Chef Jean-Jacques Tranchant began his career working in pastry shops throughout France, before moving to the Ruc Saint Lazare, Paris.
For the next seven years Chef Tranchant worked as pastry “sous-chef” in famous Parisian restaurants such as Le Fouquet’s on the Champs-Elysées and the Nikko hotel.
In 1986, Chef Tranchant became head pastry Chef at the prestigious Le Bristol hotel where he remained until 1993.
During the course of his career Chef Jean-Jacques Tranchant has worked with “Meilleurs Ouvriers de France” Chefs - Best Craftsman in France (MOF)- in cuisine (Émile Tabourdiau) and chocolate (Jean-Paul Hevin), and studied bread baking and the organization of banquets.
For many years he was responsible for the development of dessert menus and the creation of decorations for events for the Parisian catering company Duval Traiteurs.
These experiences have armed Chef Tranchant with skills in all facets of pâtisserie. Chef Tranchant joined Le Cordon Bleu-Sookmyung Academy in Seoul as Chef Instructor in pastry in 2004, before joining Le Cordon Bleu Paris in 2006.