My Journey into gastronomy
After more than 15 years in international project management, particularly in the automotive industry, I chose to develop an entrepreneurial project combining gastronomy, hospitality, and human experience.
My ambition was to create immersive culinary experiences centered around pastry — experiences designed to bring people together, encourage creativity, and strengthen team cohesion through shared moments.
It was during my studies at Le Cordon Bleu that I discovered the art of pastry and found a true passion for craftsmanship, precision, and transmission.
To fully immerse myself in this new world, I trained and worked in renowned establishments such as Hôtel de Crillon, Hôtel Lutetia, alongside Chef Yann Couvreur, at Copains, and later at École Lenôtre. These experiences shaped my vision of excellence, creativity, and hospitality.
Today, I design immersive pastry-focused culinary workshops for companies, private groups, and tailor-made events in Geneva and Haute-Savoie, combining technical expertise with meaningful human connection.
I am committed to creating refined yet approachable pastries using seasonal, high-quality ingredients, with a focus on balance, pleasure, and responsible indulgence.
Professional background
Lenôtre School
Hotel de Crillon.
Chef Paul Pairet
Mandarin Oriental Lutetia
Yann Couvreur Pâtisserie
COPAINS Paris
- Speaker at the Lenôtre culinary arts school and team building facilitator for companies.
- Teaching the basics of French pastry to
short-term groups and individuals.
Partie Chef of the Pastry Team at Nonos by Paul Pairet.
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Managed the opening of Paul Pairet's restaurant, translated recipes, conducted and validated tests.
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Created and implemented an Excel tool for cost calculation.
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Trained and managed the team, and ensured quality control of production.
My beginnings in gastronomy and luxury in this beautiful Palace of Paris, I was a pastry chef in the team of Chef Nicolas Guercio.
- Research and development under cost constraints
high volume production and manufacturing.
- Direct production of products for one-off events
such as tenders and marriages.
- Animation during events such as Taste of Paris and
House of Chocolate.
- Training of production teams after validation of the
creations.
- Responsible for research and development for the
renewal of the range of pastries.
- Development of specifications for a range
100% gluten-free and 60% lactose-free or vegetable-based.
- Delivery of 12 new products and training of teams
of production.
Shanghai, China
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Entrepreneur: Creation of French pastry classes and private training.
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Organization and hosting of events in collaboration with partners such as Shanghai Accueil.
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Handled custom orders.
Social networks
