Chef Francis Pinat obtained a Certificat d'Aptitude Professionnelle (CAP) in cuisine in 1982.
From 1980 to 2002, he forged his culinary expertise alongside renowned chefs including Christian Le Squer (3 Michelin stars) and Jacky Fréon (Bocuse d'Or). His career took him from Parisian luxury hotels to Michelin-starred restaurants and the Presidency of the French Republic.
From 2002 to 2003, Chef Pinat completed a Business Management Diploma, which involved studying, and working in Fauchon's production laboratories. He graduated with the highest honours and valedictorian.
In 2003, Chef Pinat became Director of Kitchens, Purchasing and Quality for Tradiplus-Agapes restauration, where he remained until 2016. He developed and designed menus and helped open 27 sites.
In 2016, he launched his own company, Secret de Pains d'Avon, with a team of 8 employees, which he managed for 6 years.
From 2022 to 2023, Francis Pinat became a chef consultant, providing support to catering companies in optimising processes and performance, cost management, digital transformation and hygiene. He also gave training courses in innovative culinary practices.
From 2023 to 2024, Chef Pinat worked as executive chef for the Coolangatta Group and Immersion Paris.
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