Brice Konan Ferrand, a passionate pastry chef from Lyon, France, has dedicated his career to mastering and innovating the art of pastry. Drawn to the precision and creativity of baking from an early age, he began his journey through apprenticeships in local patisseries before pursuing formal training in Paris. There, he refined his craft under the mentorship of esteemed chefs, developing a signature style that blends tradition with bold experimentation.
His career took a pivotal turn when he joined Valrhona, a global leader in chocolate, where his innovative approach to pastry flourished. Working with the finest chocolates, seasonal ingredients, and unexpected flavor combinations, Brice established himself as a creative force in the industry.
Today, as the Executive Pastry Chef at L’École Valrhona Dubai, he is proud to share his expertise, mentoring aspiring chefs and pushing the boundaries of pastry artistry. Through workshops, demonstrations, and collaborations, Brice continues to inspire a new generation of pastry chefs, committed to elevating their craft with passion, precision, and innovation.
