Published on 3/9/26

Chef François Behuet

In this captivating series, we proudly present the three exceptional chefs who have been selected to represent the United States at the Americas Continental Selection for the prestigious Coupe du Monde de la Pâtisserie. After triumphing in the national selection, these talented individuals are set to compete against the finest pastry teams from across the Americas in July, with the ultimate goal of securing a spot at the world-renowned competition in Lyon.

Join us as we delve into their fascinating journeys in the world of pastry arts and explore the dedication, creativity, and passion that have propelled them to the forefront of this esteemed competition. Discover the stories behind their remarkable achievements and the unique skills that make them stand out in the culinary world.

MEET CHEF FRANÇOIS BEHUET - CHOCOLATE CANDIDATE

BIO

Chef François Behuet is a French-born, U.S.-based pastry chef and chocolatier with over 20 years of experience. He is the Executive Pastry Chef at The Ritz-Carlton and JW Marriott L.A. LIVE in Los Angeles, overseeing pastry operations across multiple venues. His journey began in Caen, France, where he earned diplomas in chocolate making, confectionery, and pastry, equivalent to a U.S. bachelor's degree in culinary management. At 14, he chose pastry as a career to advance traditional pastries with an artistic touch.

Before The Ritz-Carlton, he held executive roles at Pendry West Hollywood with Wolfgang Puck and Bottega Louie, managing a team of 45. He was also Executive Pastry Chef at Petrossian in New York and Executive Chef Chocolatier at François Payard Bakery.

His chocolate skills earned him a finalist spot at the 28th U.S. Pastry Competition in 2017. He participated in the 2019 Coupe du Monde de la Pâtisserie Team USA tryouts and was the team's chocolatier for the 2023 competition. In 2022, he helped win the silver medal at the Americas Continental Selection in Santiago, Chile.

A passionate teacher and entrepreneur, Chef Behuet conducts pastry and chocolate-making demonstrations, collaborates with industry leaders, and teaches bi-monthly Chocolate Master Classes. Fluent in French and English, with knowledge of Spanish, he blends European culinary roots with American innovation.

Q&A

What first inspired you to enter the world of pastry?

I discovered my passion for pastry during an internship at the age of 14 in a small pastry shop in France. Creating a tart called “Jardin à la Française” opened my eyes to how pastry could be colorful, creative, and precise, and that moment made me fall in love with the craft.

What is your earliest dessert memory?

One of my earliest dessert memories is watching my mum make French meringue at home. I was amazed by how something so simple could become so light and delicate—it was probably one of my first moments of fascination with pastry.

Where do you usually find inspiration for new creations?

I often find inspiration by working alongside savory chefs and seeing the flavor combinations they use. It pushes me to think differently about ingredients and helps me create desserts with more depth and balance.

What motivated you to compete in the U.S. Selection for the Coupe du Monde de la Pâtisserie?

I was motivated by the desire to challenge myself at the highest level of pastry competition. The Coupe du Monde de la Pâtisserie represents excellence, creativity, and teamwork, and being part of that journey is both inspiring and a great opportunity for personal and professional growth.

What do you enjoy most about pastry competitions?

What I enjoy most about pastry competitions is the challenge. I’ve always loved competing—whether it was hockey or boxing when I was younger—so I naturally enjoy pushing myself as far as I can and seeing how far I can go.

What is one strength you bring to Team Pastry USA?

One strength I bring to Team USA is my ability to build strong team connections. I believe that bonding with your teammates, trusting each other, and supporting one another is essential to going further and performing at the highest level.

Have you ever been to Lyon?

Of course! If you’ve never been, shame on you! Lyon is truly the capital of gastronomy in France. From the Paul Bocuse market to the traditional bouchon restaurants, it’s an incredible city for anyone passionate about food.

What does the Coupe du Monde de la Pâtisserie represent to you personally?

For me, the Coupe du Monde de la Pâtisserie represents a dream. It is something many pastry chefs aspire to, and having the chance to be part of it is incredibly meaningful in my career.

What message would you share with young pastry chefs who dream of competing one day?

I would say: never give up. It doesn’t matter where you start or who you know. Stay passionate, keep learning, and don’t be afraid to put yourself out there and chase the opportunities that come your way.

Chef François Behuet

MEET CHEF FRANÇOIS BEHUET - CHOCOLATE CANDIDATE

BIO

Q&A

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