Other
Marc Rivière
Pastry chef
- Discipline
- Other
i. Biography
French Pastry Chef Marc Rivi works at Potel et Chabot in Paris, in the disciplined grammar of French pâtisserie. The line of his career runs through names that reward accuracy: each stop added another layer of timing, finish, and control to a craft where detail is the work.
The Climb
Rennes trade school gave Marc Rivi the technical base that pastry kitchens demand. At Fauchon in Paris (1990–1994), that foundation met the pace and polish of grand-house pastry, where dessert is built as an exercise in style, exactitude, and timing. Harrods in London (1991–1994) added a second training ground in scale and coordination, with Marc Rivi working as Dessert Chef de Partie, second in command. In that setting, the title points to more than hierarchy: it marks the daily discipline of keeping service aligned and production seamless. The same period at Yves Thuriès in Cordes-sur-Ciel (1992–1994), where he was second in command, further extended that practical command of pastry under pressure. A return to Paris followed at Fouquet's in Paris (1994), where Marc Rivi served as Pastry Chef. Even for a brief run, the role placed him on the production side of the capital’s pastry culture, with responsibility attached to the name. Brigant (1996) continued that movement through French pastry houses, keeping the focus on execution and consistency. Since 1999, Marc Rivi has been with Potel et Chabot, moving from Sous Chef to Pastry Chef. The length of that association points to a career built on continuity, with the demands of event service and consistency at scale shaping the work over time.
Today
At Potel et Chabot in Paris, Marc Rivi remains in French pâtisserie, where technique, balance, and finish carry equal weight with flavor. The role depends on accumulation: years in different kitchens, in different cities, now brought to bear in one house.
Signature
Marc Rivi's signature dishes include galette frangipane and galette marrons-clémentines. The first sits in the classic geometry of French pastry; the second leans on chestnut and clementine, a seasonal pairing with clear structure. Together they place his work in the tradition of precision pastry, where familiar forms still depend on exact execution.
Profile updated July 2026
FAQ
Asked of Marc
What is Marc Rivi's current role?
As of 2026, Marc Rivi is Pastry Chef.
Where did Marc Rivi train or study?
Marc Rivi trained at Rennes trade school.
What recognition has Marc Rivi received?
World Pastry Champion (2009).
