History and background: 

Once upon a time was a little boy who grew up in
his grandfather's restaurant in the French countryside.
He loved wearing his blue apron that was too big for him,
as he helped his grandpa...

Years passed and one day during elementary school the teacher
asked him what he would like to do when he grows up. 
He answered, Pâtissier comme papy-- "Pastry like Grandpa"

The dices were thrown... my vocation is my passion
and today I create my desserts to delight your taste buds.

A Little About our Chef… 
Classically trained, award-winning Executive Chef
- 20+ years professional culinary experience working with world-renowned chefs
- Extensive experience with new facilities startup & opening, recipe creation & development
- Proven record of streamlining costs and service while maintaining quality
- Experience managing all aspects of bakery/pastry production, staff training, supervision, and scheduling

Professional Training 
- 2019/Present: Executive chef, recipe developer consultant for Croqué Los Angeles,
Worldwide consultant for new business opening, television appearances
- 2018: Finalist US Pastry Competition in NYC
- 2012: Winner of the Regional Final of the Championnat de France du Dessert
- 2001/2002: Pastry Master’s Certificate (Chamber of Trades, 88000 Epinal)
- 1995/1997: Professional Bachelor supply options Pastry with honors (CEPROC, 95019 Paris)
- 1994/1995: Catering supplementary statements (CEPROC, 75019 Paris)
- 1992/1994: CAP Pastry Chocolate Confectioner Glacier (CFA, 51000 Chalons en Champagne) 

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