Johan Martin, originally from Nancy, France started his carrier in Paris at Maison Debieux. Later, he worked alongside Chef Stéphane Glacier, MOF Patissier, as a Pastry Consultant.
In 2006, during the Pastry World Cup in Phoenix, he served as an assistant for the French team: Chef Franck Michel MOF Patissier, Chef Franck Kestener MOF Chocolatier and Chef
Bruno Montcoudiol MOF Patissier. They went on to win this championship.
In 2007, he was the vice champion at the Artistic Sugar Competition at the SIRHA in Lyon, France. He preceeded to win the silver medal in the “Sugar Showpiece and Entremets” category during the French selection for the Pastry World Cup 2013, in Lyon. In 2012, his first pastry book, “Top Dessert” was published for general public fascinated by pastry.
Since 2009, he provides all ranges of French pastry courses for professionals at Bellouet Conseil School in Paris, owned and leader by Chef Jean Michel Perruchon, MOF Patissier. He shares his experiences and “savoir faire” while traveling throughout France and all over the world.