Sébastien Serveau | Experience
Sébastien Serveau, un vrai talent de la pâtisserie française à l'état pur !
sebastien serveau, chef patissier, chef patissier france, consultant patisserie, patissier consultant, chef patissier consultant, chaf patissier paris, chef patissier connu,
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MORE THAN 20 YEARS EXPERIENCE

Since 2013
Freelance

Chef Patisserie and Chocolaterie – International Consultant

2011-2013
DALLOYAU PARIS

Executive Patisserie & Chocolaterie Chef

(Staff 70 people)

  • In charge of pastry preparation, shop, reception and export activity.</i>
  • In charge of chocolate creation and preparation (obtaining a fourth tablet at the Chocolate Croissants Guide in October 2012.)
  • In charge of the creation of the dessert menu for the reception.
2010-2011
RITZ PARIS

Executive Chef Pastry Bakery

(Staff 20 people)

  • Head Patisserie chef charged with creation and preparation for the both the hotel and the gourmet restaurant L’Espadon (2 Michelin stars) and for the rest of the hotel’s activity.
2005-2010
A.D.F ALAIN DUCASSE TRAINING

Head of Training and Patisserie

  • Training Manager for Professionals: Creation of dessert menus for Alain Ducasse restaurant. Opening of several Alain Ducasse Culinary Art Schools abroad (Philippines, Brazil, Mexico, Japan …) (preparation of courses and training)
  • In charge of training of non-professionnels: Opening of the Alain Ducasse Cooking School in Paris (preparation of courses and training.)
  • Consulting in France and abroad for restaurants and hotel groups: Creation of dessert cards, training of staff, laboratory layout.
2004-2005
SCHOOL CEPROC PARIS

Trainer at the School of Continuing Education

  • Courses for professionals at school
  • Training of professionals in companies (M.O.F.traiteurs)
2001-2004
Pastry & chocolatery tea room – BOISSIER PARIS

Pastry Chef, Production Manager

2000-2001
COSTES GROUP PARIS

Pastry Chef, Production Manager

(for the 27 restaurants of the group)

1999-2000
MONTECRISTO PARIS
1998-1999
Pastry ROLLET – PRADIER PARIS
1997-1998
OPERA RESTAURANT OF GRAND HOTEL PARIS

(2 macarons in the Michelin guide)

1996-1997
PAVILLON MONTSOURIS PARIS
1995-1996
CHOCOLATERIE JEAN-PAUL HEVIN M.O.F.