The fine technician who has been accompanying the brand for several years now, both in its developments and innovations and during demonstrations abroad where he passes on his passion and know-how. A bronze medalist at the World Pastry Championships, François is an invaluable asset when it comes to technical expertise and quality.

The perfect fusion of Asia and France. After training with the Compagnons du Devoir and an encounter with Alain Ducasse, Baptiste moved to Hong Kong 5 years ago, where he now holds prestigious positions with world-renowned groups such as Marriott and the Peninsula, where he is currently Head of R&D. His creativity and perfect mastery of Asian-French fusion make him a chef with amazing assets.

Virtuoso chef at the George V, a star of the French pastry world and a worthy representative of French excellence. Immersed in gastronomy from an early age, his father, a chef, passed on his passion to him. But it was meeting his parents’ friends who were pastry chefs that triggered his interest in pastry-making. From then on, his career took off, and he enrolled at the Fischer patisserie, a renowned pastry shop in Lorraine, his home region. Grandson of farmers, he is a fervent defender of French terroir and know-how, which he showcases in his creations. Recently awarded the Knight of Order of Arts and Letters, he is now Executive Pastry Chef at the Four Seasons luxury hotel in Paris, where he succeeds chef Maxime Frédéric.

Known and recognised in Asia for his technical skills and creativity, which have enabled him to win the Asian Pastry Championship twice, and above all to become World Pastry Champion in 2019 with the Malaysian team. Qualities and titles that appeal to our partners in Asia.

Our Candia Professional ambassador chefs represent our products with passion and pride, demonstrating the full extent of the range’s technical and taste qualities, to the four corners of the world. From Dubai to Seoul, they promote the brand with the ambition of contributing to its international development.

Being in contact with recognised experts enables us to identify the expectations and demands of chefs in terms of innovation and quality leading us to our motto “Products made by and for professionals”.