Can you tell us about your early beginnings in the culinary world?

Growing up in the charming village of Epinal in northern France, I was immersed in the world of baking from a very young age. My parents, who were quintessential French boulangers and pâtissiers, ran a bakery that served as my playground. By the age of two, I was already involved in the craft, and this early exposure sparked my passion for pastry.

What is your philosophy or motto?

A playful heart and a sprinkle of creativity make the sweetest recipes.

What was your first big break in the pastry industry?

My big break came in 2010 when I won my first pastry competition, the ‘Festival National de Croquembouches,’ making me the youngest winner in the event’s history. This achievement opened doors for me, and I soon found myself working under the guidance of Master Pâtissier Chef Sebastien Bouillet in Lyon, where I honed my skills and gained further recognition.

How did working with Chef Jerome de Oliveira influence your career?

Working with Chef Jerome de Oliveira in the south of France was a turning point in my career. It was a period of intense learning and growth. I expanded my techniques, managed a team of chefs and interns, and even met my now wife. This experience was invaluable in shaping my professional journey.

What ingredients do you particularly enjoy working within your cuisine and why?

I love experimenting with nuts. There’s something incredibly fulfilling about the rich, varied flavors they bring to desserts. Each region’s unique characteristics shine through, and roasting them only enhances their deliciousness. Plus, they’re simply irresistible, and it’s hard to stop once you start eating them! I am fond of pecans and peanuts, but the Piedmont hazelnut holds a special place in my heart. It’s the star of my “Giandanu” pastry at Shai Salon, where its crispy hazelnut finish truly shines.