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I began my experience in 1979 as an apprentice for Pierre Koenig, renowned Metz pastry chef.
In 1982 I was Best Apprentice in the Provence Alpes Côte d'Azur region and was prize-winner in the Best Apprentice of France contest.
After having held several different pastry making positions in boutiques all over France, from Cagnes sur Mer to the Moselle, I was attracted by Paris and was offered the opportunity of working in Fauchon in 1986, soon after the arrival of Pierre Hermé, who offered me the responsibility of his "Décors" (Decoration) position.

In 1988 Valrhona created its technical assistance department and asked me to establish and develop what was, the following year, to become "Valrhona's Ecole du Grand Chocolat". 
For the past 20 years, as director of Valrhona's Ecole du Grand Chocolat, I have been exploring the world for both inspiration and to share my experience and knowledge.
My team, built up over the years, and myself, are constantly innovating, creating recipes that we enthusiastically offer to you, the trainee, during our training sessions at the school.
The desire to share our art, our trade with you has inspired me to publish several books on the subject:
1997, "Au Coeur des Saveurs", published by Montagud, Barcelona,
1998, "Caprices de Chocolat" published by Albin Michel, Paris, chocolate recipes for chocolate lovers.
2006, "Fusion Chocolat" published by Montagud Barcelone, the first book on totally chocolate cuisine
Working hand in hand with the Valrhona engineers and inspired by my love for all-things-technological, I set up an innovative training course for professionals in 2007: The Techno Tactile Course.



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I have been a pastry maker since 1982 where I started out as an apprentice and went on to pass my pastry making diploma. I then had the wonderful opportunity of working for FAUCHON for 7 years in Paris. It was a real opportunity because at that moment in time, everything was happening around Fauchon and the Place de la Madeleine in Paris.I was really fascinated by catering and the restaurant business, where the instantaneous pleasure and approval or disapproval of the clientele is fundamental. So as I had decided to continue in this field, I started working at the Hotel Scribe before moving on to the Hotel Lutetia where I became pastry chef. For 15 years my days were centred around looking at myself, asking myself questions, challenges, proud moments and moments of doubt. I have been at Valrhona since March 2006, where I have discovered other facets of our profession: training and consulting.If you asked me to summarize my 25 years in pastry making, in just a few lines, I could only say that they have been filled with work, with pleasure and with great respect for this trade and for all the men and women involved.



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I started out in the trade by becoming a Baker's apprentice in the Lot et Garonne region, then I went on to specialize in pastry making. I passed my pastry maker's qualification, then I studied for my advanced diploma in Mont de Marsan, where I discovered the companionship organization. I did my tour of France with the companions to gain pastry making experience, working for various groups: Mulot, Mahieu, Guignard Dessert. My yearning to learn more brought me to the School of Higher Pastry Making Studies (Ecole Nationale Supérieure de la Pâtisserie (ENSP)) in Yssingeaux, where I finished my training over 3 years and where I discovered the world of the "Best Craftsmen of France".At the age of 30, I felt like a change, I wanted to discover something else, something new and challenging, so I took up an offer with VALRHONA. I became pastry chef and trainer in Frédéric BAU's team where I run training courses and showcases and create new recipes. I reached my goal in 2007: I became one of the Best Craftsmen of France... the crowning glory for all those years of work!!!!



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Everything started in the Landes, in the Pâtisserie du Golf in Hossegor: I was enthusiastic and wanted to do everything just right....Passing my pastry making diploma, then a few years later my advanced diploma in Bayonne(64) marked the beginning of my perpetual learning cycle. In 2000, I was offered the opportunity to improve my skills at the School of Higher Pastry Making Studies (Ecole Nationale Supérieure de la Pâtisserie (ENSP)) in Yssingeaux, so I profited a maximum from that year, learning from the greatest French pastry chefs.I worked for a while with Philippe Urraca and his team (from the Pâtisserie of MOF), after meeting him at the ENSP, then I moved across the Channel where I worked for a year in London for Mr Merveilleux.In 2004, I came back to my native Basque country and worked for Thierry Bamas and for Mr Mandion in Anglet. I began a new experience in 2007 when I started working as a pastry maker-trainer at the Ecole du Grand Chocolat.



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From an early age I knew I wanted to become a pastry chef, and since, I've never ever changed my mind. In 1984, I began my apprenticeship with Mr Nil at the Coteau in the Loire.I passed my pastry making diploma and was ranked first for the whole department. I did my military service and then went on to become evening pastry maker at the Troisgros Restaurant in Roanne where I passed my advanced diploma.I continued in pastry making in various jobs and then was offered the job of pastry chef: an opportunity not to be refused! I wanted to gain more experience in boutique pastry and was offered the opportunity to work for FAUCHON as assistant pastry chef to Sébastien Gaudard, head of export. As I had itchy feet, I wanted to try a new experience abroad: I ended up in Atlanta, in the USA, where I worked for a chef friend in the " JOEL " Restaurant, where I was in charge of restaurant desserts and of the restaurant boutique for two years.Finally, I came back to France and joined Frédéric BAU's team of pastry chefs at Valrhona's Ecole du Grand Chocolat, where I'm discovering the thrilling experience of being a pastry trainer.



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I began my training in 1991 in the Catering School in Challes les Eaux where I passed a catering diploma. I then went on to study for a Professional Hotel and Catering diploma which I passed in 1995. As I wanted to gain professional experience, I moved to the USA where I worked in a French restaurant for 2 years (Union League Café, Connecticut). I came back to France in 1998 and studied for my Pastry, Chocolate and Ice-cream Chef's diploma. I then moved back and forward between France and the USA working for Patrick Chevallot, Antoine Westermann, etc.  In November 2005 I worked in Barcelona for Oriol Balaguer, then in 2007, I arrived at the Ecole du Grand Chocolat Valrhona as a trainer.



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I started my professional experience by passing a pastry making diploma at the Pâtisserie le Castel in Douvaine (74) in 1998. Once I had this diploma, I continued as an apprentice for a third year, this time in the Pâtisserie Morand in La Clusaz (74), simply because I wanted to discover the magical world of chocolate. I passed my Chocolate Maker/Confectioner diploma in 2001.In September 2001, my dream came true: I moved to Paris. I worked at the Maison Fauchon as an assistant pastry maker alongside Christophe Adam and then held various positions there. In February 2002, I joined the team of Gilles Marchal, pastry chef at the Hotel Bristol in Paris, and so started my Hotel and Catering experience.Since August 2005, I have been working as Assistant Pastry Chef at Valrhona's Ecole du Grand Chocolat where I work with great passion, sharing my art with others and stimulating their sense of perfection.