Chef Emmanuel found his calling early, since he earned his pastry chef's diploma at a young age and went on to a series of enriching internships: with Gabriel Paillasson, whose patisserie not only taught him about the profession but gave him a taste for competitions; at the famous Belgian patisserie Wittamer that helped him perfect my skills as a chocolate-maker, and at the pastry shop Riederer in Aix-en-Provence, which showed him a different vision of patisserie: cakes as jewels, eccentricity, aesthetics first.

His taste for competitions led him to discover that he was capable of turning dreams and ideas into reality; Chef Ryon participated in over 25 competitions winning most of them.

In 1999, he won the Pastry World Championship and in 2000, the title of Meilleur Ouvrier de France Glacier.