Jordan Gasco

The Path

Technique comes first in Jordan Gasco’s work, and the line from stage to kitchen is clear. At stage à Avignon, he built the habits that define pastry at the bench: repetition, accuracy, and close attention to detail. At Philippe Bel in Montbrison, Loire, he deepened that control in chocolate work, adding another layer of precision to the same disciplined method. Since 2018, as chef pâtissier of Le Chambard (La Table d’Olivier Nasti), Gasco has carried those years into a role that relies on measured execution and a clean finish.

The Work Today

Tea-time pastry at Le Salon De Thé is built as a moving format, and the Tea Time du Chambard reflects that. Seasonal local ingredients and elegant pastries give the service its shape, with each element adjusted for balance, texture, and timing. Gasco describes the approach in plain terms: “I always talk about dessert architecture.” That framing is exact: the work is composed, layered, and set with intention rather than display.

Signature

The signature range spans 100% Tahitian vanilla dessert, Cabosse, trompe-l'œil slice of kougelhopf, and mousse infused with Earl Grey tea. Each item points to a different register in Gasco’s pastry work: vanilla for clarity, Cabosse for chocolate depth, the kougelhopf slice for controlled illusion, and Earl Grey for aromatic lift. Taken together, the list shows a chef working with precision, texture, and a measured sense of surprise.

In Their Words “I always talk about dessert architecture.”

Acclaim

Jordan's honors include Trophée du pâtissier de l'année Grand Est, Gault & Millau.