Bio
At 36, François Daubinet has crafted a remarkable path in the world of pastry. Born in Thionville, Lorraine, and raised in Burgundy, he honed his skills through eight rigorous years with France’s esteemed Compagnons du Devoir. His journey first led him to the United States to join New York’s iconic Financier Pâtisserie, before returning to Paris to refine his craft under Jérôme Chaucesse at the Hôtel de Crillon* and then with Christophe Michalak at the Plaza Athénée***. As Michalak’s right-hand in launching the Michalak Masterclass, François solidified his reputation as an emerging talent in the pastry arts.
In 2015, François Daubinet took on a prominent role as head pastry chef at Le Taillevent**, a landmark of Parisian fine dining, where his creative direction drew widespread acclaim. Two years later, he joined Fauchon to lead international sweet creations, bringing a fresh wave of innovation to the storied French brand with refined lines and daring flavors.
A contemporary art enthusiast, François is now channeling his passion into personal projects that blend artistic expression with bespoke culinary experiences. His debut book, Inspirations, showcases his distinctive approach to pastry. His latest venture takes him to Los Angeles, where he has recently opened his first location in collaboration with Guillaume Guedj, founder of the acclaimed restaurant Mr T, a way of showcasing his pastry vision in the U.S
