so good.. magazine > Pastry Chefs
He has built a successful career in desserts stations at high-end restaurants. He runs the JM Purepastry consultancy.
After good years as a pastry chef in luxury restaurants all over the world, he now runs the Foucher Pâtisserie in Cherbourg.
Worldwide reference pastry chef, owner of the Pierre Hermé boutiques, to be found in different continents.
Owner of the Escribà bakeries in Barcelona and pioneer in the merging of pastry with spectacle and arts.
Emblem of Northern nouvelle cuisine. In his restaurant Noma in Copenhagen, he practices a cuisine which blends with the environment.
He is the director of the French Pastry School of Chicago, a model school not only in the US but all over the world.
Winner of the prestigious World Chocolate Masters competition in 2008. Professor at the Futaba Confectionery College in Tokyo.
His name means chocolate. His professional book devoted to chocolate is a major reference book worldwide.
He is a global -or franco-global- chef, founder of L’École du Grand Chocolat Valrhona. Great figure in world pastry.
From chef to chef
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