With more than 25 years spent working as a Pastry Chef, Philippe Givre has acquired a wealth of experience in diverse and varied domains:

In the restaurant business, with 10 years spent at the 3 Michelin-starred Restaurant Troisgros (Roanne, France); In luxury pastry shops and catering with 5 years spent at Fauchon, Paris; In chocolate making, as for the last 10 years he’s been working at the Valrhona Ecole du Grand Chocolat; and on a worldwide scale, by accepting pastry consulting missions, in more than 35 countries but also with 2 years spent in Atlanta as Pastry Chef in charge of the desserts at the Joel Restaurant and their pastry shop. 

Today, his position as Executive Pastry Chef at L’Ecole du Grand Chocolat Valrhona – Tain l’Hermitage means that Philippe leads the Valrhona Pastry Chef’s team, manages classes and organizes various projects outside the school, as well as offering one-on-one technical assistance to chefs, ensuring the sustainability of the school’s philosophy and their teaching values.