Our ambassadors and chefs

French pastry chef renowned for her talent and passion for patisserie. Her journey began in ninth grade with an internship at a catering company, where she discovered her vocation for pastry-making. After earning a baccalaureate in hotel management, she pursued a CAP in pastry-making at ENSP, followed by a CAP in chocolate-making, eventually returning to ENSP as an internship assistant.

She refined her skills alongside esteemed gastronomic figures such as Michel Portos, then at the Saint-James, and Christian Camprini (MOF chocolatier) in Cannes. Her international experience includes leading a brigade at the Auberge Saint-Gabriel in Montreal. Upon returning to France, she worked in prestigious establishments such as Des Gâteaux et Du Pain, Le Peninsula Paris with world champion Julien Alvarez, and Le Grand Colbert brasserie, where she ran her own pop-up boutique for two years.

After studying foreign languages, Manon turned to pastry-making. She worked at Gérard Mulot before joining Pierre Hermé, where she started in the production department. She then joined the R&D team, contributing to product development.

Sensitized to plant-based patisserie, she has created recipes adapted to their production. She has also contributed to several books for Pierre Hermé, including one on plant-based patisserie.

Her career has included supervising the opening of international patisseries, such as Café Dior in Seoul and a boutique in New York. She has also worked as a consultant and trainer.

Born in Tokyo, Keiko Nagae grew up in a family with a passion for restaurants. After studying law, she moved to Europe, learning French in Switzerland and then at the Sorbonne, before training as a pastry chef at Le Cordon Bleu in Paris.

She started out at Ladurée, before joining Pierre Gagnaire's team in 2002 to open the Sketch restaurant in London. On her return to Paris, she worked at La Vieille Fontaine, Le Meurice and La Table du Lancaster alongside Michel Troisgros.

His style is characterized by great creativity, blending Japanese influences, geometric aesthetics and tangy flavors like yuzu and lemon, a legacy of his experience with Troisgros.

Today, she runs her own sweet creation company and works as a pastry and gastronomy consultant.

David Alves made his debut at the age of 18, learning on the job before spending a year in Japan. On his return, he trained in pastry-making and worked in several bakeries in Lille, before becoming chef de partie at a catering firm.

He then taught at the Chambre de métiers et de l'artisanat for 6 years, specializing in ice sculpture. From 2018 to 2020, he teaches in China, then joins La Glacerie Paris and teaches in Orchies.

Co-founder of Astral Glace in Lille, he is a renowned international consultant. His titles include Champion de France de sculpture sur glace hydrique in 2021 and 2022, and Meilleur Ouvrier de France glacier in 2023.

Born in Sydney, Richard discovered the magic of pastry-making in the expert hands of a French artisan. This first, seminal experience ignited in him a deep passion for this delicate art. Buoyed by this revelation, he obtained his visa for France, determined to learn from the greatest masters.

Based in Lyon, he honed his skills over the years in a number of different establishments, before joining École Nationale Supérieure de la Pâtisserie, founded by Alain Ducasse and Yves Thuriès. There, he rubs shoulders with excellence and shares the laboratory with the most inspiring talents in the profession.

His career then took him around the world, nourishing his creativity with encounters and diverse influences. Today, settled in France, Richard pursues his path with undiminished curiosity.

Its mission: to explore the most innovative techniques, push back the frontiers of traditional know-how, and take pastry-making into new territories of taste and texture.

Laurent's rich career has taken him from Palaces to 3-star restaurants. In particular, he worked at the legendary Parisian patisserie Fauchon, then Ladurée Champs-Elysees when it opened.

Drawing on his experience, he has created Bonheur pralines, combining naturalness and strength of character with exceptional flavors on the palate and visual delight for unique pralines much sought-after by lovers of chocolate and originality.