Freelancer profile translated to English.

Description

Passionate pastry chef with over 10 years of experience in high-end pastry in France and internationally. I have worked in excellent establishments such as Fauchon Réceptions, Park Hyatt Paris Vendôme, Le Palais des Saveurs, and the restaurant Pica Pica in Béziers, where I had the honor of collaborating with MOF Fabien Lefebvre.

My career has allowed me to develop comprehensive expertise: creation of gourmet desserts, production management, artistic plating, and promotion of seasonal products. I combine technical rigor and creativity to design tailor-made sweet experiences, blending French tradition with modernity.

Today, I work as a freelancer to support professionals in the sector with their needs:

- Creation and development of dessert menus

- Setting up pastry laboratories or teams

- Temporary replacement (chef or assistant during leave or absence)

- Training and coaching of brigades in pastry techniques

Multilingual (French, Portuguese, English, Spanish), I easily adapt to multicultural environments and demanding projects, both in France and internationally.

Industry field of expertise

Languages

French
Native or bilingual
English
Native or bilingual
Portuguese
Native or bilingual
Spanish
Native or bilingual
Italian
Basic

Workplace preferences

Can work on-site

Béziers (up to 50km)

Advent+
Pastry Chef
AGRICULTURE
September 2024 - Today (1 year and 9 months)
Béziers, France
Pastry Chef at Advent+, I am involved in the development and technical-commercial support for premium food service, in France and internationally, for major agri-food groups.
With over 10 years of experience in gourmet pastry, I combine artisanal know-how with a strategic approach to support brands in the creation, development, and promotion of their sweet ranges.
Multilingual (French, Portuguese, English, Spanish), I collaborate on demanding projects combining innovation, product quality, and taste excellence.
Pica
Assistant Pastry Chef at Pica Pica
RESTAURANTS AND FOOD SERVICE
October 2020 - September 2024 (3 years and 11 months)
Béziers, France
Assistant Pastry Chef at the restaurant Pica Pica in Béziers, led by MOF Fabien Lefebvre, I participated in the creation and execution of gourmet desserts combining tradition and innovation. Responsible for preparation, plating, and kitchen coordination, I contributed to the development of a refined and creative menu, highlighting local and seasonal products. This experience allowed me to perfect my attention to detail, my ability to manage service pace, and my technical rigor within an excellent brigade.
Fauchon Réceptions / Saint Ouen
Pastry Chef de Partie
RESTAURANTS AND FOOD SERVICE
March 2015 - July 2018 (3 years and 4 months)
Saint-Ouen, France
Pastry Chef de Partie at Fauchon Réceptions in Saint-Ouen, I was responsible for the preparation and execution of recipes for high-end events. My duties included receiving and checking products, managing delivery logistics, and ensuring strict adherence to hygiene and food safety regulations. A formative experience within an excellent establishment, combining high standards, precision, and creativity.