EXPERIENCE
A UNIQUE JOURNEY
DESSERTS RELAIS, MOF (French Professional Chef of Excellence), AND 3*** RESTAURANTS
After an apprenticeship at a Relais Dessert in Nancy and training with Philippe Segond, Meilleur Ouvrier de France (Best Craftsman of France) in Aix-en-Provence, I joined the teams of three-star restaurants such as Paul Bocuse in Lyon, the Auberge de l’Ill in Illhaeusern, the Buerehiesel in Strasbourg, and then the Hotel de Ville in Crissier, Switzerland, for my first position as Pastry Chef.
These experiences with great chefs were enhanced by titles and awards, culminating in the final of the French Dessert Championship in 2003.
NEW HORIZONS
RÉMY JANICOT, COCOA GLOBETROTTER
FROM PALACES TO COCOA PLANTATIONS
In 2015, as Executive Pastry Chef at the Mandarin Oriental in Bangkok, discovering cocoa was a revelation.
It allowed me to understand the complexity of this ingredient and to create plantations, conduct research, and collaborate with experts.
Since then, I’ve traveled the world, learning and sharing this knowledge, while working with major luxury brands such as Alain Ducasse, LVMH, Waldorf Astoria, and Hyatt.
TASTE AND SHARE THE WORLD'S BEST CHOCOLATES
COCOA SOMMELIER INTERNATIONAL JURY
In 2024, obtaining Level 3, the highest certification from the International Institute of Cocoa & Chocolate Tasting (IICCT), recognizes several years of study and tasting as a Cocoa Sommelier.
This offers me unique expertise as Executive Pastry Chef.
Since 2021, I have had the privilege of tracing the cocoa bean’s journey through chocolate tasting, discovering the world’s finest creations, and sharing the exceptional work of Bean to Bar chocolate, as a member of the jury for the International Chocolate Awards (ICA).
