Paris

Samuel Ducrotoy

ASSISTANT PASTRY CHEF

professionnal career

Biography

After working at several restaurants including Guy Savoy in 2015, Samuel had become every bit as interested in other parts of the kitchen as he was in desserts. He worked with Nicolas Bacheyre and Pierre Chirac before joining Fauchon in 2018.

He spent several months in Montreal to hone his chocolatier’s skills. He has an undergraduate degree in catering, specializing in pastries, and he recently became a Pastry Assistant in the Valrhona France team to develop his knowledge and mastery of chocolate.