i. Biography
Coming Up
Pastry is the frame for Émilie Rey’s work: timing, texture, temperature, and restraint all have to land together. That discipline took shape at École hôtelière de Grenoble-Lesdiguières, where the technical base was set early and the standard was exacting. The first professional step came at Auberge de l’île in Lyon, France, as pâtissière, where classroom practice met the pace of service and the daily demands of a working kitchen. The pastry section tightened further at Restaurant de Régis Marcon in Saint-Bonnet-le-Froid, France, where Émilie Rey worked as seconde du chef pâtissier. In that role, the craft sits close to coordination and control: steady technique, clean timing, and the discipline to keep a section moving without losing precision. It is work that depends less on display than on consistency, especially when the pass is moving and the details still have to read clearly on the plate. A step up to chef pâtissière at Lameloise in Chagny, France, marked a clear progression through the hierarchy of the pastry kitchen. The titles trace the development plainly: pâtissière, then seconde du chef pâtissier, then chef pâtissière. In pastry, advancement is measured in exactness and reliability, in the ability to shape sweetness with balance and control. Émilie Rey’s career has followed that line. Since 2022, Émilie Rey has been gestionnaire du restaurant Prosper Maufoux / Château de Saint-Aubin. The role broadens the frame beyond pastry alone, bringing hospitality, presentation, and the table’s wider rhythm into view. It also keeps her work anchored in a setting where service and composition matter together, adding another layer to a career built through respected kitchens and sustained technical practice.
Where They Are Now
Émilie Rey’s work sits at the point where technical fluency and judgment have to meet without friction. Her path through French hospitality shows a steady climb, with each post adding responsibility and sharpening the craft. What remains constant is the pastry standard itself: order, finesse, and a controlled sense of finish. That is the thread running through her career.
Signature
Paris-Brest chocolat et noisettes sits squarely in Émilie Rey’s pastry language: structured, familiar, and built on contrast. The dessert depends on control as much as flavor, with chocolate and hazelnut working together rather than competing for attention. In that balance, the craft is visible in the finish. The signature is direct evidence of the same discipline that runs through her career: precise execution, clean composition, and a clear sense of form.
Profile updated July 2026
FAQ
Asked of Émilie
What is Émilie Rey's current role?
Where did Émilie Rey train or study?
Émilie Rey trained at École hôtelière de Grenoble-Lesdiguières.
What recognition has Émilie Rey received?
Étoile Michelin pour le restaurant Ed.Em (2014).
