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Chef Vincent is an Executive Pastry Chef with extensive experiences in some of the most distinguished gastronomic establishments in France, London, Saudi Arabia and Switzerland: Among others, Vincent worked as the Executive Pastry Chef at the prestigious 5* Hotel Baur au Lac, as the Executive Pastry Chef at the 5* Hotel Victoria Jungfrau, as the Executive Pastry Sous Chef for the Leylaty Group in Saudi Arabia (where he managed 40 pastry chefs), as the Sous-Chef for Alain Ducasse at the Dorchester (Michelin***) and the L'Hôtel de Paris in Monaco, as well as various other Michelin**/*** restaurants in France.


Vincent completed his CAP Chef in 2005 in La Rochelle, followed by his BEP (Pâtissier, Chocolatier, Glacier, Confiseur) in 2007. In addition to an exciting exotic and traditional repertoire, Vincent is a master of sugar and chocolate artistry. 

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