Fabien Emery

As Executive Pastry Chef of the Brach Paris hotel, part of the Evok Collection group, he is in charge of everything from designing and creating all the desserts to managing several departments and coordinating a team of 12 pastry chefs.

But his managerial duties do not detract from his passion for the craft, nor from the more artistic side of working with caramel or chocolate, which is hardly surprising considering that he learned from Stéphane Glacier and Pierre Hermé and spent 10 years at Lenôtre.