Awarded the title of FRANCE CHAMPION OF DESSERT JUNIOR in 1998. Trained at Michelin 2-Star Restaurant Richard Coutanceau in La Rochelle and Michelin 3-Star Guy Savoy in Paris, Stephane was to become the youngest Chef in Pierre Herme's team, and was put in charge of Pierre Herme's Japanese operations in Tokyo, Pierre Herme Signature.

In 2003, Stephane moved to Shiseido, first as Pastry consultant with Shiseido's Tokyo restaurant L'Osier, then as Pastry Chef, in charge of the opening of four Shiseido Parlour shops.

As of September 2006, Stephane joins Global Dining as Executive Pastry Chef with overall responsibility for all desserts and confectioneries at all restaurants, cafe and the chocolate specialty brand Decadence du Chocolat.



Pastry is a creative world and I invite you across the restaurants of Global Dining and Decadence du Chocolat to travel the heights of original pastry to satisfy your wildest and most tender dreams.

As a diamond can highlight love, pastry can highlight a meal or a special event. Technique and inspiration come together in harmony with surprising balance.

Taste, freshness, originality and carefully chosen ingredients are my tools, and fuel my passion for excellence. Now this inspiration and playful creativity is accesible to everyone and every sweet moment is unique...