Laurent Bichon was born in the Île de France region. After completing his “Brevet d’Études Professionnelle (BEP)", Chef Bichon specialized by taking qualifications in chocolate and ice cream work.
In order to gain further experience in the culinary field, and add a new string to his bow, Chef Bichon began an apprenticeship in boulangerie/pastry.
In October 2012, Laurent Bichon was taken on as “commis” pastry chef at Le Meurice hotel, in Paris. Committed to perfecting his range of expertise, and to working in renowned establishments, Chef Laurent Bichon applied to the three Michelin-starred Guy Savoy restaurant in Paris. Rapidly climbing the ladder, Chef Bichon was appointed “chef de partie” at the Plaza Athénée restaurant, also in Paris, where he remained for more than 3 years.
Seeing his career developing, he decided to discover other culinary horizons and headed to Canada, where he worked for several months as pastry “second”. Upon his return to Paris, Chef Bichon continued his career as “chef de partie” at Le Crillon hotel. Over the years, he developed his professionalism and experience as a pastry chef.
Chef Bichon then decided to go into traditional hospitality and began teaching pastry in an international hospitality school in the south of France, where he remained for over 6 years.
To fine-tune his professional skills, Chef Bichon took several training programmes in order to gain an even deeper understanding, one in freshly baked pastries in a renowned establishment and a second with the famous sugar sculptor Stéphane Klein. He also carried out boulangerie training with One of the Best Craftsmen in France (Meilleur Ouvrier de France - MOF) in boulangerie.
Chef Laurent Bichon joined Le Cordon Bleu Paris team of Chef Instructors in 2017.