Cuisine Chef and Pastry Chef
Born in Burgundy, Chef Xavier Cotte began his culinary career at an early age. He studied at the "Ecole Hôtelière de Gers" (Gers Hôtel School) where he earned his "Certificat d’Aptitude Professionelle" (CAP) in cuisine and pastry.
Following his graduation, Chef Cotte joined Les Compagnons du Devoir in Brest. He then moved on to hone his pastry skills as an intern at the "École Nationale Supérieure de Pâtisserie" in Yssingeaux. From there, Chef Cotte spent the next four years working for Daniel Walter in one of the best pastry shops in Paris.
In 1996 Chef Xavier Cotte assumed the position of pastry Chef at the world renowned, two-star Michelin restaurant La Tour d’Argent. The following year, he participated in the World Culinary Summit in Singapore. Chef Cotte became pastry Chef of the highly acclaimed Parisian restaurant Stella Maris in 2000.
Chef Cotte joined Le Cordon Bleu Paris team of Chef Instructors in 2002.