His career
In 1999, Fabrice David’s curiosity and hunger for knowledge and new discoveries led him to settle in Japan, the land of the rising sun. It was here, in a country known worldwide for its fine cuisine,Fabrice got his first hands-on experience of Japanese pastry-making. He developed a real passion for the discipline and built up his expertise. Thanks to the consistency and creativity of his work, he won the silver medal at the Utsumikai competition. He continued his career as a pastry chef in the hotel industry during a year spent at an iconic Tokyo hotel.
In March 2001, Fabrice joined the Valrhona team in Japan to work as a pastry chef. After five years there, he was a natural choice to oversee the opening of L’École Valrhona in Tokyo. Now an executive pastry chef, he and his team welcome more than 1,500 professionals from Japan, Asia, and Europe every year, with the aim of sharing and disseminating pastry arts and techniques.
