Technical Director / Pastry Chef
Birthplace: France, Rhône-Alpes region of France
Over 20 years of chocolatier experience, including working as a demonstrator for Cacao Barry, and as the brand ambassador for Barry Callebaut, was an instructor at vocational school before arriving in Japan in 2007.
Employed by Cacao Barry as the brand adviser for Japan and Asia regions for pastries and chocolates. Also engaged in R&D, recipe development, and chocolate production supervision for Barry Callebaut.
Returned to France to make it to the final rounds of the M.O.F., the highest designation for culinary professionals, qualifiers. Recipient of numerous awards including the top prize in the International Competition of Chocolatiers in 1994.
In charge of pastries and chocolates at L'atelier Jean Luc Pelé in Cannes and was also part of its team of opening staff. Worked as chef de cuisine at a teahouse under L'atelier Jean Luc Pelé before being in charge of store openings Antibes and in Cannes. Was an instructor of pastry and bakery to students of all ages. Worked in stocking, production, and sales of pastry and bakery before starting at Le Cordon Bleu in 2013.
Birthplace: Northern France – Nord-Pas-de-Calais-Picardie (Denain)
Garnered extensive experience working as an executive chef and restaurant director abroad in São Paulo and Rio de Janeiro, the Georgian capital of Tbilisi, and in Monaco before working for many years for a luxury hotel subsidiary of the Marriott Hotel Group.
With gastronomic knowledge a given, chef has not only expertise in menu development and food events, but also hygiene and culinary technology management.
Began as a Cuisine chef-instructor at the Kobe school in March of 2016.
Birthplace: Normandy Region (Le Havre)
After training locally, moved to Paris to pursue further training. Pastry department chef at Maison Kayser for 7 years starting in 1988, and worked closely with the opening of new stores and development of new collections. Pastry chef at Le Cordon Bleu Tokyo from 2006. Specialties include petit gateau, entremets, and tarts, especially sweets incorporating seasonal fruits.