Chef Instructor Benjamin Estienne
Pastry Chef Instructor
Chef Benjamin Estienne has received professional training as a pastry chef at different pastry Institutes in Orleans, France, while he obtained work experience in this location, specializing in French Artisan Pastry (“Au petit duc”or “Chocolaterie Royal”, among others).
In 2022, he took a leap in his professional career working as pastry chef at “Le Palais Royal”, in Martinique Island, and later at “Maison Blanc”, in London. Moreover, he worked at the patisserie “Perfecta” from New Caledonia, as head pastry chef, position that he repeated at “Le Pain des Hautes-Alpes”, again in France. In his personal quest to improve his training and experience, he continued his journey around the world in places as diverse as Doha, Catar, working at “La Cigale”5 star hotel, or in Baku, Azerbayán, as local executive pastry chef at “Ladurée”, luxury very well knowed pastry shop, position he maintained at the Nion site, Switzerland.
Benjamin collects more than 20 years of experience, not only as pastry chef, but also as team manager, advisor, and instructor in multiple hospitality companies. Between the years of 2010 and 2013, he joined the Lenótre School team as a chef professor, beginning his career in the teaching field.
He outstands as a pastry chef for his taste for excellence through traditional techniques and his application in restaurants, shops, and large events, all this without ever forgeting the essence of French haute patisserie.