My name is Yoan Palamara, I’m 32 years old, and pastry is much more than a profession to me: it’s a passion, an art, a way to convey values and emotions.
It all began at the Bonneveine Hospitality School in Marseille, where I earned a BEP and then a vocational baccalaureate in pastry. I went on to complete several internships, including one at the Plaza Athénée alongside Christophe Michalak. That experience was pivotal: it was there that I met Jérôme De Oliveira, a double pastry world champion, with whom I continued my journey by preparing a BTM in a work-study program at ENSP in Yssingeaux, while working in his company.
I grew alongside him for many years, first as a pastry assistant, then as head of the laboratory. Thanks to the trust he placed in me, I was able to thrive, develop my creativity, learn how to manage teams, and, above all, enjoy what I did every day.
Today, I am a pastry instructor at the Beausset Campus (CMA Formation). Passing on my expertise and values, and watching young people grow through this craft, is an immense source of pride. It’s a demanding role, but profoundly rewarding.
I’ve also always been passionate about magic. That world feeds my imagination and inspires me daily — in the way I create, dream, and share.
