Amaury Guichon

Coming Up

French pastry training set the base grammar before the showpiece language developed. Amaury Guichon trained at École Hôtelière Savoie Leman (2005) and Maison Lenôtre, two foundations that placed him inside a discipline where repetition, finish, and control carry as much weight as invention. Work as a pastry-making trainee/worker at Wolfisberg bakery in Geneva then moved that training into production rhythm: bench work, pace, handling, and the tactile knowledge that does not come from presentation alone. Retail, instruction, and kitchen leadership widened the range of the work without separating it from French patisserie discipline. At Lenôtre in Cannes, French Riviera, Amaury Guichon became manager of boutique and school, a role positioned between product standards and teaching standards. He then worked at Hugo & Victor in Paris, first as Executive Pastry Chef at Hugo & Victor in Paris and then as executive chef at Hugo & Victor in Paris. Across those posts, the register of the work moved toward engineered surprise: chocolate that reads as another material, pastry that borrows the form of an object, and finish precise enough to make the illusion hold. Competition and media placed a controlled-room craft in public view. In France, Amaury Guichon became a contestant at Who will be the next great Pastry Chef? / Qui Sera le Prochain Grand Pâtissier? In France (2013). Later, publishing and filmed instruction extended the same technical language through The Art of Flavor (2018) and School of Chocolate in Netflix (2021), where high-level pastry and chocolate work were shown as process rather than only result. Current practice is divided between making, teaching, judging, and public demonstration. Amaury Guichon is social media pastry and chocolate creator of Self-employed (since 2016), co-founder of The Pastry Academy (since 2019), Head Instructor and co-founder of The Pastry Academy by Amaury Guichon, and judge of Dessert Masters (since 2023). The through-line is chocolate and pastry presented as disciplined construction: clear form, clean finish, and visual surprise held inside technique.

Where They Are Now

The school’s stated range treats pastry as a full working system rather than a narrow specialty: pastry, plated dessert, chocolate, ice-cream, danish, bread, candy, and chocolate showpieces. That scope moves from the small control of a plated dessert to the larger structural demands of a showpiece, with lamination, freezing, molding, assembly, and finish all sitting inside the same discipline. In that context, imagination has to remain buildable. Object illusion is central to the craft vocabulary.

Signature

The signature work sits where named pastry meets engineered form: Guilty pleasure, signature decadent chocolate clock pastry, Sweet Burger pastry, spinning chocolate Ferris wheel, and coconut-vanilla pearl pastry. In Amaury Guichon’s hands, those pieces use familiar cues—clock, burger, Ferris wheel, pearl—not as decoration alone but as structural and visual briefs. The demand is that the reference reads immediately while the pastry logic still holds: chocolate construction, polished surfaces, assembled parts, and dessert value in the same object.

In Their Words “I also like to trick the mind by creating things that look like objects from day to day, such as the watch, egg, compass.” “Yes — I sketch and then leave the concept on my desk to think about it until the vision really matures in my head.”

Honors

Recognition has followed both competition work and creative distinction: Amaury Guichon’s honors include Qui Sera le Prochain Grand Pâtissier? – 3rd (2013), Délices de la Méditerranée – 1st (2012), Best Apprentice in France / Medalla de Oro (Best Apprentice) (2010), Apprentice Chocolate Showpiece Contest – 1st (2007), and World's most creative Pastry Chef.