Francois Behuet

Executive Pastry Chef at The Ritz-Carlton Los Angeles @francoisbehuet

Award-winning Executive Pastry Chef, Francois Behuet has been working at the iconic downtown Los Angeles hotel, The Ritz-Carlton. He now oversees pastry for food and beverage outlets at both The Ritz-Carlton, Los Angeles and JW Marriott Los Angeles L.A. LIVE, which include the signature Californian Trattoria, Savoca; Glance Lobby Bar; Illy Caffé; The Ritz-Carlton Club Lounge; in-room dining; and an all-new concept on the 24th floor of The Ritz-Carlton such as Corteza , Lena , Agave room and Volante. The dessert Menu has been already ranked in the Best desserts in L.A. 

Bringing extensive luxury hospitality experience and a deep understanding of the industry landscape, Behuet comes to the hotels with nearly two decades of pastry background, most recently playing a pivotal role at Pendry West Hollywood with Chef Wolfgang Puck. There he worked alongside the team on the creation of the entire pastry program for the property's three restaurants, developed a pastry boutique, and oversaw the kitchen design. Behuet is also a current member of the USA Pastry Team, competing around the world, most recently placing Silver at the Americas Pastry Cup in Chile, And 7th for The World Cup in France in January 2023. 

Born in Caen, France, Behuet discovered his passion for the art of pastry and chocolate at the age of 14. In 2004, Behuet was employed as a pastry chef apprentice at Roussel Pastry, a renowned pastry shop in his hometown. Two years later, he moved to Deauville to become a chocolate apprentice at Chocolaterie Les Marianik's, which featured a selection of the shop's original handcrafted recipes. He then used his new skills to become a chocolate demonstrator for the international company, Flyn Chef, and in 2012, moved to Paris, where he was employed as the production manager of the Chocolate Bonbons production at the widely popular Chocolaterie Jadis et Gourmande. 

Behuet then set his sights on New York as the next destination for his career. He worked for Francois Payard as an executive chocolate chef for almost three years. Behuet then returned to his original passion for pastry as the Executive Pastry Chef for Petrossian. He then made his way to Los Angeles where, for more than two years, he was an essential part of the Bottega Louie team, leading the research and development for the opening of Bottega Louie's West Hollywood location. 

His currently the Executive Pastry Chef of The Ritz-Carlton, Los Angeles and JW Marriott Los Angeles L.A. LIVE.