For a long time, becoming a pastry chef was a very clear path for David, but he often wondered if it would be a way of life or remain just a dream.
After many enriching years of training, David obtained his pastry degree and would finally pursue his two passions, pastry and travel. The various experiences brought him to many different horizons, leading him to learn consistency, regularity, discipline, rigor, and most importantly, a certain open mindedness and spirit.
Each experience was unique, both as a pastry chef and as an individual. David had the great opportunity to join the prestigious and renowned Bellouet Conseil, as well as the pleasure to work alongside Jean Michel Perruchon, who allowed him to grow in so many ways, especially professionally.