With more than 25 years working as a Pastry Chef, Philippe Givre has acquired an outstanding experience in a variety of establishments. After 10 years at Restaurant La Maison Troisgros (Roanne, France), a 3-Michelin stars establishment.Philippe worked in luxury pastry shops and catering. He spent 5 years at Fauchon in Paris, with Sébastien Gaudard and Christophe Adam.
For the last 12 years he’s been working at the L’École Valrhona.
Philippe has taken his talents worldwide, by travelling to more than 40 countries for various pastry consulting opportunities. He was also the Pastry Chef at Joël Restaurant and pastry shop in Atlanta Georgia for 2 years.
Today, at his position as L’École Valrhona Executive Pastry Chef, Philippe is in charge of the training for Valrhona chefs at L’École Valrhona. Philippe leads the Valrhona Pastry Chefs team, manages classes and various projects outside of L’École, offers one-on-one technical assistance to customer’s chefs, and ensures the sustainability of the L’École philosophy and teaching values.
