Biography
Chef Philippe’s culinary journey began in 1984, when he embarked on his apprenticeship with Mr. Nil in Le Coteau, located in France’s Loire region. A standout talent, he graduated as the top student in his area, earning his “CAP” diploma and becoming a semi-finalist in the national Best Apprentice competition. After completing his military service, Philippe took his first professional steps as an evening Pastry Chef at the esteemed triple Michelin-starred La Maison Troisgros in Roanne, where he also earned his Brevet de Maîtrise qualification.
Philippe’s career flourished as he worked at prestigious restaurants, including Relais & Châteaux establishments under the direction of Georges Blanc and Jean Michel Lorain. His exceptional skills caught the attention of Michel Troisgros, who invited him back to join his team as a Pastry Chef. Philippe spent five memorable years at Troisgros, participating in several international food events that remain highlights in his career.
In pursuit of further expertise, Philippe joined Fauchon in Paris as a Deputy Pastry Chef, working alongside renowned figures such as Sébastien Gaudard and Christophe Adam. He was also responsible for overseeing exports in Fauchon’s international franchises. Seeking new challenges, Philippe moved to the United States to expand his horizons, working at JOËL in Atlanta. There, he oversaw the desserts range and the store for two years, before transitioning to L’École Valrhona.
At L’École Valrhona, Philippe honed his teaching abilities and spent five years directing the school in Tain l’Hermitage. Today, he serves as the Executive Chef and Technical Expertise Coordinator at L’École Valrhona, where he continues to share his expertise and passion for pastry, shaping the future of culinary talent.
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