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Bourbon Madagascar Vanilla Intense Tart
« Best Chef Awards » 2019
He trained in bakery and pastry at St. Joseph High School. After an initial experience with MOF chef Bernard Ganachaud, he enriched his career by working across the globe. His talent caught the attention of Joël Robuchon, who invited him to participate in the launch of L'Atelier in Singapore. In 2015, he joined the Grand Hyatt Taipei, where he led a team to create pastries combining French techniques with Asian flavors. In 2019, he was selected for the "Best Chef Awards" and became the coach of Taiwan’s team for the World Pastry Cup.
The Saint-Honoré
Chocolate
Easter Flower
Culinary Creations with Liquid Nitrogen
Baba Rhum ∙ Vanilla ∙ Apple pie
Meilleur Ouvrier de France and Director of Ecole Bellouet Conseil
