Christophe started his pastry career with 4 years of training at the hotel school in Challe Les Eaux. He then decided to nurture his passion with an international career in the United States during 6 years at the Unions League Café. He returned to France for an apprenticeship in pastry at Mr. Rosset, one of the MOF “Meilleur Ouvrier de France Chocolatier”. He worked in Mr. Westermann Buresel’s restaurant in Strasbourg and with Mr. Chevallot, one of the “Meilleur Ouvrier de France Pâtissier” in Val d'Isère, followed by 2 years in Spain with Mr. Oriol Balaguer, MMAPE. He joined L’École Valrhona in Tain l’Hermitage, France in 2007 to transmit and share his expertise in customer service.
