Sébastien Serveau began his career in the kitchen. Attracted by the artistic aspect of pastry making, he found a passion for Sugar Art. He has participated in many national and international competitions and has gained solid experience in the luxury hospitality, catering and patisserie industries.
In 2005, he decided to share his knowledge by taking charge of Patisserie Training at Alain Ducasse. At this time, he became a member of the very select « Club des Sucrés », chaired by Christophe Michalak and Christophe Adam. He also published several books for both the general public and professionals. In 2010, he became Patisserie Director at the Ritz alongside Michel Roth. From there, he became the Executive Chef of the Patisserie and Chocolaterie of the Dalloyau house where he lead a team of 70 people.
Sébastien Serveau is now an International Consultant and shares his knowledge in France and abroad. He also reveals every month two recipes step by step (1 pastry and 1 confectionery) in the « Journal du Patissier ».