When he was only 12 years old, he was taken to the Europain trade fair in Paris. There, after spending several hours marveling at how the pastry chefs prepared all kinds of desserts, he understood that his life would inevitably be linked to this profession. Since then, he has forged a solid and successful career, not only in the daily work of the workshop but also in the field of training.
A renowned figure in French pastry and a Meilleur Ouvrier de France (Best Craftsman of France) in 2000, Stéphane Glacier now divides his time between his shop, his school, publishing his professional magazine, and organizing the Meilleurs Ouvriers de France competition.