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Brandon Dehan
Executive pastry chef at L'Oustau de Baumanière
- Discipline
- Other
i. Biography
Training and Lineage
Pastry work in this line moved through Lyon and Brittany before settling in Provence. Since 2016, the sweet section at L'Oustau de Baumanière has been under his charge as Pastry Chef / head of the sweet section.
The Work Today
The “Dessert du boulanger” sets a clear constraint: the dessert is made only with bakery elements such as yeast, bread and croissant. In Brandon Dehan's hands, the work sits close to the bakehouse rather than using bread as a decorative reference. Seasonality sets the menu's working tempo. Dehan uses ingredients at their peak, removes products once they are no longer at their best, and says some desserts may stay on the menu only three weeks to a month. Chocolate is treated as a working material with range, not just as a fixed flavor. As Dehan puts it: “Chocolate is a noble product, a material that I particularly like, with so many possibilities for working with it. There are many delicacies and pleasures in this product, and that's what drives me.” The chocolate project also sits inside the house's own appetite and available space. Speaking about the project, Dehan has said, “Chocolate is also Jean-André Charial's guilty pleasure, so it was important to me to carry out this project with him, and then there was the space and the desire for a new challenge.”
Signature
Signature pastries include “Orphée” Christmas Log.
Accolades
Peer and trade recognition has marked the pastry work in consecutive years: Brandon's honors include Pastry Chef of the Year, voted by his peers (2020), Le Chef trophy (2020), and Young Pastry Chef of the Year (2019).
Profile updated July 2026
FAQ
Asked of Brandon
What does Brandon Dehan do now?
Brandon Dehan is executive Pastry Chef at L'Oustau de Baumanière.
What recognition has Brandon Dehan received?
Pastry Chef of the Year, voted by his peers (2020).
