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The story of a chef

Beginning in Australia

Originally from Sydney (Australia), Richard discovered the art of pastry with a classic French pastry chef in his first job. After finishing his apprenticeship, enthused by this encounter which inspired him, he obtained his visa for France with a dream of learning from the greatest. He quickly settled in Lyon and found a job with Jérôme Languillier’s team (World Champion, 2009).

With this experience, he developed his skills and put them to good use in various paterisseries in the Lyon region. During these years of professional development, he met his wife, Amandine, and together they settled in Haute Loire. The renowned school of Alain Ducasse and Yves Thuries is located there, and Richard was a teacher at l’Ecole Nationale Supérieure de la Pâtisserie.

Teaching, bringing together passion and sharing

ENSP brings together education, research & development, as well as offering a meeting place for the best known pastry chefs through workshops and competitions (Relais Desserts, MOF chocolatiers finals, croquembouche competitions).

His time at ENSP provided many valuable and inspiring encounters and allowed Richard to deepen his knowledge of all aspects of the profession: chocolate making (artistic pieces, candies and chocolate montage), art sugar (pulled sugar, poured, soufflé, pastillage), confectionery, desserts, pies, etc…

Richard specialised in teaching international students, and chose a pedagogy focussed on learning and mastering technical skills and knowledge, requiring rigor and perseverance.

Teaching, bringing together passion and sharing

ENSP brings together education, research & development, as well as offering a meeting place for the best known pastry chefs through workshops and competitions (Relais Desserts, MOF chocolatiers finals, croquembouche competitions).

His time at ENSP provided many valuable and inspiring encounters and allowed Richard to deepen his knowledge of all aspects of the profession: chocolate making (artistic pieces, candies and chocolate montage), art sugar (pulled sugar, poured, soufflé, pastillage), confectionery, desserts, pies, etc…

Richard specialised in teaching international students, and chose a pedagogy focussed on learning and mastering technical skills and knowledge, requiring rigor and perseverance.

Towards new horizons

After a period of professional consolidation, Richard decided to embark with his family on a new challenge in Morocco. In Casablanca he was employed to develop products suitable for an investor opening a gluten-free pastry shop.

For the first time in his pastry career, Richard faced many unknowns: business creation, intercultural management and above all, the discovery of a whole new aspect of his profession: allergen-free baking. This required reviewing all his skills to understand gluten-free, lactose-free creations, and adapt towards an increasingly discerning market: the vegan.

Masterclass: time for equilibrium

His growing expertise led to Richard being requested to offer his first masterclasses. With the pastry shop open in Casablanca, he relocated to Slovakia for two years, combining collaboration in a local project with the development of international consulting.

Now living in France again, he defines his daily life in three words: research, travel and family. Time is now spent in his laboratory where he continually develops and refines an ever-increasing variety of creations, with family on hand to test and critique his current recipes. As well as the research process, he travels abroad for pastry masterclasses, allowing him to share and transmit his passion, passing his skills on to enthusiastic students.

Masterclass: time for equilibrium

His growing expertise led to Richard being requested to offer his first masterclasses. With the pastry shop open in Casablanca, he relocated to Slovakia for two years, combining collaboration in a local project with the development of international consulting.

Now living in France again, he defines his daily life in three words: research, travel and family. Time is now spent in his laboratory where he continually develops and refines an ever-increasing variety of creations, with family on hand to test and critique his current recipes. As well as the research process, he travels abroad for pastry masterclasses, allowing him to share and transmit his passion, passing his skills on to enthusiastic students.

Professional experience

 Since 2016: Pastry consultant within renowned schools and international clients :

Schools : INBP (Rouen), ICEP (Bucarest), Atelier by Australis (Sydney), Cordon Bleu (London), Bishulim Culinary School (Tel Aviv)

Clients : Natacha Pacal (Bratislava), Rose Léon (Casablanca), The Cake (Kiev)

2012-2016 : International teacher at École Nationale Supérieure de la Pâtisserie (ENSP), Alain Ducasse Éducation | France

Before 2008 : Head Pastry Chef | Lyon France | Sydney Australia

Professional recognition

  • FIRST PLACE : Artistic chocolate showpieces, 2015 Challenge des Mains d’Or
  • THIRD PLACE : Best chocolate entremets, sugar showpiece, 2014 Asian Pastry Cup, Australian Pastry Team
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