François Daubinet, FAUCHON pastry chef
François Daubinet has been trained with the Compagnons du Devoir during 8 years, this formation to craftsmanship jobs has allowed him to join prestigious institutions in New York and Paris, such as Hôtel Crillon, Plaza Athénée or Taillevent.
Since 2017, François Daubinet has become FAUCHON executive pastry chef. With his creations he imprints FAUCHON pastry with his touch : modernity, audacity and creativity.
Photos © Stephane de Bourgies