Clement Goyffon

The Climb

Training at Le fontanil, Le clos d or, and Sirha (2019) marked the structure of Clement Goyffon’s development, each stop adding another layer to a career that advanced by accumulation rather than leap. The progression from pâtissier at Chanvillard (2008–2014) to Demi-Chef de poste patissier at Gerard mulot (2014–2015), then into brigade roles at Kaspia Réceptions — first as demi Chef de partie patissier (2015–2016) and then as Chef de partie at Kaspia Réceptions (2016) — reads as a technical education in stages. By 2018, the work had moved to sous-chef at Hôtel Lutetia (2018), before returning to pastry as chef pâtissier at Mille-feuille bakery (2018–2019) and then executif Pastry Chef at Mille feuille bakery (2019–2020). Alongside those posts, Clement has also held roles that point to continuity and internal development. As responsable recherche et développement of Kaspia Réceptions (since 2016), he has been tied to the testing and adjustment that sit behind finished pastry work. Since 2017, he has been chef pâtissier of L'ambroisie 3 etoiles michelin, a role that places exacting standards at the center of the brief. Since 2020, he has been Pastry Chef of ONE65 San Francisco, the position that now anchors his work in San Francisco, California.

Today

The current shape of his work brings together three modes of pastry practice: research and development at Kaspia Réceptions, fine dining at L'ambroisie 3 etoiles michelin, and bakery production at Mille feuille bakery, alongside his role as Pastry Chef at ONE65 San Francisco in San Francisco, California. Read together, those posts show a chef moving between different scales of execution while holding to a single standard of finish. That combination matters in pastry, where control has to survive both the pass and the production line. Clement has described his method plainly: “For me, boldness in pastry means streamlining and removing the excess.” The statement matches the work as given here. It frames boldness as editing, not accumulation; as the decision to strip away what the dessert does not need until the structure is clear.

Signature

The signature dishes — Fraîcheur d' Agrumes, Clément Goyffon's vanilla praline tart, and Le délicieux pain perdu au chocolat — point to a pastry vocabulary built on contrast, familiarity, and finish. Fraîcheur d' Agrumes signals brightness by name alone; the vanilla praline tart leans on structure and precision; Le délicieux pain perdu au chocolat suggests comfort handled with restraint. Taken together, they indicate a chef working with balance rather than excess.

In Their Words “For me, boldness in pastry means streamlining and removing the excess.”

Recognition

Clement Goyffon has received Sirha — World champion (2019).