Biography
Mathieu trained with Mr. Klipfel, a traditional restaurateur, earning a CAP in cuisine. During this first experience, he found his calling as a pastry chef and specialized in restaurant desserts, then completed an additional related CAP from Ferrandi Paris. He studied there for another four months, broadening his horizons to luxury dining.
After a spell in the boutique, he soon joined the Le Spring restaurant team as head pastry chef. Thanks to a recommendation from his chef de cuisine, he was able to join Guy Savoy's Michelin-starred restaurant at La Monnaie de Paris as demi-chef de partie. After a year, he was rewarded by becoming the chef de partie.
He then joined Pascal Hainigue as sous-chef at the five-star Le Burgundy Paris hotel. This duo later moved on to the luxurious setting of the Le Bristol hotel in Paris. Mathieu spent two decisive years there. After chef Hainigue’s departure, Mathieu also decided to spread his wings and joined the teams at L’École Valrhona in Paris as pastry chef instructor in March 2023.
He has been passionate about pastry-making since his early days, and has developed his mastery through his experience in stores, restaurants and hotels.
