François Daubinet was born in Thionville in Lorraine (Northeast of France), he is one of the most acclaimed pastry chefs of his generation.
After eight years of training in pastry making with the Compagnons du Devoir- A French Worker Association, he flew to New York to work for Financier Patisserie.
He returned to Paris to learn the art of starred pastry-making and palace cuisine with Jérôme Chaucesse at the Hôtel de Crillon, then with Christophe Michalak at the Plaza Athénée. He then became Michalak's right-hand man at the launch of the Michalak Masterclass.
In 2015 François Daubinet made a name for himself, becoming the head pastry chef at the famous Parisian gourmet restaurant Le Taillevent
In 2017, he took over as head of international sweet creation for the Fauchon house, breathing a wind of freedom and innovation. He reinvents the pastry signature of this institution, with its clean lines and bold recipes.
Today, this contemporary art enthusiast cultivates the desire to present personal projects that are close to his heart, particularly in the fields of art and custom creation.