François DAUBINET

François Daubinet embodies a new generation of pastry chefs—one that seeks to break the mold and travel the world. His career and recipes are proof of this.

Presentation

As a child, François Daubinet dreamed of becoming a volcanologist or geologist, but the many years of study required didn’t align with his desire for independence. Fortunately, an open house at the Compagnons du Devoir in Dijon showed him the path forward. That’s how he began training in pastry, baking, and chocolate making. Eight years of apprenticeship during which he traveled throughout France.

In 2007, he flew to the United States: “I dreamed of celebrating my 20th birthday in New York.” During the week, he worked at Financier Pâtisserie, and on weekends, he worked at Daniel Boulud’s restaurant. Two years passed, and the young man returned to France to complete his tour of the country. He then sought a position at the Crillon. “I sent forty emails to Chef Jérôme Chaucesse. Then one day, I went to the lobby and waited for him for three hours.” One meeting, one trial, and there he was—first as a chef de partie, then as a sous-chef pâtissier.

Forging His Own Identity

Two years later, the luxury hotel closed for renovations; he headed to the Plaza Athénée to work with Christophe Michalak. “When I started out in the trade, he had just won the World Pastry Championship. He was everywhere—I was a huge fan.” A year after his arrival, Michalak offered him the chance to become his right-hand man for the opening of Michalak Masterclass. Challenge accepted.

In 2015, at just 26 years old, François Daubinet landed his first position as Pastry Chef at Taillevent in Paris. He stayed there for a year and a half, then launched his own consulting firm. In 2017, he learned that the position of Pastry Chef at Fauchon was opening up. He applied and led the dessert team for five years.

Since 2022, the consulting pastry chef has returned to his beloved home, the United States, where he has created a culinary destination in Los Angeles. His goal today is “to continue pursuing a creative, artistic approach and to create beautiful events and establishments around the world.”