François DAUBINET
As a child, François Daubinet imagined himself as a vulcanologist or geologist, but his many years of study didn't match his desire for emancipation. Luckily, an open day at the Compagnons du Devoir in Dijon showed him the way forward. He began training in pastry-making, baking and chocolate-making. His eight-year apprenticeship took him all over France.
In 2007, he flew to the United States: " I dreamed of celebrating my twentieth birthday in New York ". During the week, he works at Financier Pâtisserie, and at weekends, he officiates at Daniel Boulud's. Two years later, the young man returned to France to finish his tour of France. He was then looking to get into the Crillon. " I sent forty e-mails to chef Jérôme Chaucesse. Then one day, I came into the lobby and waited for him for three hours. One meeting, one try-out, and here he is, first as chef de partie, then as sous-chef pâtissier.
Creating his own identity
Two years later, the palace closed for renovation, and he headed for the Plaza Athénée to work with Christophe Michalak. " When I started out, he had just won the World Pastry Championship. He was everywhere, I was a fan. A year after his arrival, Michalak asked him to become his right-hand man for the opening of the Michalak Masterclass. Challenge accepted.
In 2015, aged just 26, François Daubinet landed his first position as Pastry Chef at Le Taillevent in Paris. He stayed for a year and a half, then launched his consulting company. In 2017, he learned that the position of Head Pastry Chef at Fauchon had become available. He applied and took over as head of sweet creation for five years.
Since 2022, the consulting pastry chef has returned to his homeland, the United States, where he has imagined a food lifestyle in Los Angeles. His goal today: " to continue his creative artistic approach and to sign up beautiful events and establishments around the world ".
