After training at the Olivier Bajard International School in Perpignan, Brice began his career as an apprentice chef focusing on hors d’œuvres at the Parador de Turismo de Jávea Hotel in Spain. He then worked as a station chef in the luxury restaurant L’Orangeraie, at the Château de Lignan in southern France. He continued his career with Arnaud Larher, an exceptional pastry chef and chocolatier and Meilleur Ouvrier de France.
In 2014, he took part in the TV show “Qui Sera le Prochain Grand Pâtissier” on France 2 (whose title translates as “Who Will Be the Next Top Pastry Chef?”), where he placed fifth out of ten. He also took part in the European Challenge of Sugar Art in Belfort in 2013, where he again took fifth place.
As his pastry-making skills and experience grew, having won the approval of his peers, Brice took the next step in his career and joined Maison Bouillet, where he took on the dual role as pastry chef and instructor.
Therefore, with over 12 years’ experience, he began his career as a chef in Europe and Africa in prestigious restaurants before joining L’École Valrhona Tokyo in Asia, where he worked for over 8 years. His international experience and personal background (he grew up in Ivory Coast) make Brice the ideal person to lead L’École Valrhona Dubai, where he can pass on his knowledge and expertise in ethical pastry-making and sharing.
