He discovered his passion for pastry at 15 in his hometown, working with a devoted artisan. Trained in Angers, then in Paris at Le Crillon and Le Meurice, he worked alongside Christophe Felder and Camille Lesecq, refining his craft and sense of precision. Winner of numerous national and European competitions, he became Meilleur Ouvrier de France Pâtissier at just 28. A former instructor at Bellouet Conseil, he went on to found Nuances Gourmandes and illDESIGN France, merging pastry with technological innovation. Today, he shares his expertise worldwide and online, offering a creative, educational, and accessible approach to pastry.
