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.
All places are on a first come, first served basis.
If you are booking an event more than 6 weeks in advance, a non-refundable 30% deposit is payable on registration
within 72 hours of booking, to secure your place. The balance must be paid within 6 weeks of the course date.
If you are booking an event less than 6 weeks from the event date then the full fee is payable on registration within
72 hours of booking. Your participation at the event will only be confirmed once we have received full payment.
If you cancel in writing at least 6 weeks before the event we will refund 70% of the price
(the deposit is non-refundable).
No refunds will be given for cancellations within the 6 weeks preceding the event.
Westway Estate, 18-20 Brunel Road
Park Royal, London, W3 7XR
(TheTasteLab is a 10 min walk from East Acton tube station - Central Line)