Can you share with us your beginnings and how you discovered your passion for pastry?

The adventure started with a dream to return to Mexico, inspired by a year as an exchange student. Fueled by the French baking trend, I aspired to open a bakery in Playa del Carmen or Tulum. After completing vocational training post-baccalaureate, my professional pastry career started. My passion for advanced techniques and creativity led me to complete pastry training at Ferrandi School.

What are the influences and experiences that have contributed to making you a world-renowned pastry chef?

My journey to becoming a renowned pastry chef began in Parisian luxury hotels, learning under the mentorship of chefs like Yannick Alléno and Camille Lesecq. Working with Jean-François Piège at Hôtel Raphaël refined my skills and instilled high standards. The international exposure at Café Pouchkine broadened my perspective on boutique pastry. These experiences, coupled with daily dedication, honed my expertise and creativity. The essence of my profession lies in passing on knowledge to my team.

Could you tell us about your signature pastry and explain the creative process behind this exceptional creation?

One of my globally recognized creations is the Notre-Dame galette des rois (King Cake). Collaborating with a designer, we 3D printed the original design, creating a pattern for our molds in food-grade silicone. Each year, I reinvent the edible decoration of my King Cake, and this year, for my signature Christmas log, Le Flocon. My individual Pavlova is a personal creation, an elegant and indulgent interpretation with a delicate piping technique.

What ingredients or techniques do you prefer in your pastry creations?

High-quality ingredients, such as PDO Charentes-Poitou butter and French flours, form the foundation of my creations. Prioritizing seasonal fruits, local producers, and suppliers valuing both product and producer are key. In terms of techniques, I appreciate showcasing the artisan’s touch. Working by hand with a pastry bag allows the craftsmanship to stand out in each creation.

Who are the pastry chefs or chefs who have been a source of inspiration throughout your career?

Christophe Felder, a highly esteemed pastry chef, has been my greatest inspiration. Chef Camille Lesecq also served as my mentor, teaching me my craft, skills, and passionately guiding me at the Hôtel Meurice. In fact, Christophe Felder and Camille Lesecq now collaborate in Alsace, where they’ve opened their own pastry shop and co-authored beautiful recipe books.

Do you have any advice for aspiring pastry chefs who aim to achieve a level of skill similar to yours?

To young pastry chefs, love the profession and bring joy to people. Don’t get discouraged; accept failures as a means of progress. Believe in yourself to achieve set goals. Last but not least, stay curious, strive for improvement every day, and push your boundaries.

As the best pastry chef in the world, what are your next steps or upcoming projects?

Deeply honored by the title of World Pastry Chef, our primary objective is to deserve it daily. I will continue caring for our customers and team, striving daily to give our very best. Upcoming projects align with our commitment to being close to gourmets and food enthusiasts, including establishing a new pickup point in Paris. We aim to expand further in France and continue engaging in wonderful collaborations internationally.