Jean-Thomas began his extraordinary career as a pastry chef from the age of 16. He spent the first five years of his training in his home region of Alsace, France. His first experience abroad where he not only improved his techniques in pastry design, development and creation, but also in learning the English language.
On return to the Alsace region, he joined the L’Arnsbourg which already had a 3 star Michelin status. He then joined L’Espérence, in Burgundy, a 3 star Michelin restaurant as their Sous-Chef, and the Relais Bernard Loiseau, also a 3 star Michelin restaurant.
My journey allowed me to evolve, share, travel, discover new products and above all to grow through meetings.
This journey was punctuated by competitions. My way out of my comfort zone and to enrich myself professionally and humanely.