Best Magazine Of Haute Pâtissere

Jean-Thomas Schneider

It is no coincidence that Jean-Thomas Schneider has achieved the highest titles in the pastry and ice cream disciplines (Coupe du Monde de la Pâtisserie, Coppa del Mondo della Gelateria, MOF). This Alsatian chef meets all the qualities that undoubtedly lead to success: great work capacity, high level of self-demand, enormous sacrifice, and indisputable talent.

From his apprenticeship, at age 16, Schneider showed interest in many fields of sweet gastronomy: restaurant and shop patisserie, chocolate, and ice cream making. This versatility allowed him to work in both three-star Michelin restaurants and high-end pastry shops, such as th eParis Pushkin Café, led by Emmanuel Ryon. In 2012, he created his own consultancy and currently, in addition to working as an advisor, he is an ambassador for important companies in the sector such as Louis François, Vergers Boiron, Debuyer, Candia Professional, and MAE Innovation.

Bio Highlights

2017 – Winner Coupe du Monde de la Pâtisserie

2018 – Winner Coppa del Mondo della Gelateria

2019 – Meilleur Ouvrier de France

“When you take part in a contest of this importance you always want to win, and it is important to win but it is not an end”

So good… magazine # 24

Featured in so good #24