Born into a family of shopkeepers in Burgundy, Thierry Bridron was just seven years old when he discovered the fabulous world of professional pastry-making.
After learning his trade with Pierre Mauduit, he joined the pastry team at Fauchon, where he worked alongside Pierre Hermé. Over his seven years there, rigor and open-mindedness were the brigade’s guiding lights.
He then moved on to work in hotels, starting out as a chef at the Hôtel Scribe.
A couple of years later, he joined the legendary Hôtel Lutetia on the left bank of the Seine River in Paris. There, he led a brigade of 14 pastry chefs. He spent an incredibly rewarding 15 years in which he had total creative freedom at each outlet, where every single item was made on-site. His expertise and pride in a job well done by the whole team have become more than just a hallmark of his work – they are the fuel that fires it.
Thierry joined the team at L’École Valrhona in 2006 as an Executive Chef and has led L’École in Paris since 2013.