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Thibault Hauchard
Pastry chef
- Discipline
- Other
i. Biography
The Climb
French pastry at Paris gave Thibault Hauchard the base he works from: precision, finish, and control. His training reads in the restraint of the work itself, where technique does the heavy lifting and decoration stays subordinate. That discipline carried into his 2016–2024 run as Executive Pastry Chef at Alain Ducasse at The Dorchester in London, a role that demanded polish at every stage of service. In that setting, the standard was not flourish but exactness, and Hauchard’s work sat inside that expectation. Since 2024, Thibault Hauchard has been Executive Pastry Chef at Claridge's, bringing the same measured approach to a London house built on standards. The move extends a way of working already shaped by restraint, technical control, and an understanding of how pastry functions in a luxury dining room.
Today
At Claridge's in London, pastry is framed as part of the room as much as the plate. In the ArtSpace Café, Thibault Hauchard’s desserts include peanut-butter Paris-Brest and caviar tartlets, both served alongside signature cocktails. The format matters here: dessert is being asked to hold its shape beside savory cues, and the work has to stay composed under that pressure. Lemon skin, hazelnut and Timut pepper is another dessert associated with his work, built around contrast rather than excess. Richness, acidity, and spice are handled with clear structure, so the plate stays precise even as it shifts between registers. That balance reflects a pastry style grounded in French training but calibrated for a London hotel setting.
Signature
Thibault's signature dishes include peanut-butter Paris-Brest, caviar tartlets, Chocolate And Mint, Chocolate & Mint Yule Log, Lemon skin, and hazelnut and Timut pepper. Across these desserts, there is a consistent sense of disciplined contrast: familiar forms reimagined through sharper edges, deeper notes, or a more surprising finish. His work suggests a pastry hand that is comfortable with both indulgence and restraint, and that understands how to make each ingredient count.
Recognition
Thibault's honors include La Liste Pastry Special Awards, World's Best Pastry Shop (2025).
Profile updated July 2026
FAQ
Asked of Thibault
What is Thibault Hauchard's current role?
As of 2026, Thibault Hauchard is Executive Pastry Chef.
What recognition has Thibault Hauchard received?
La Liste Pastry Special Awards, World's Best Pastry Shop (2025).
