Fabrice Danniel : Passing on knowledge and skills

  • 12 January : 10h30 > 11h10
Sweet creation stage
  • Pastry
  • Demonstrations
  • Sweet creations stage

Fabrice Danniel is originally from Antibes. He obtained a certificate of professional competence in pastry in 1985. He has worked for prestigious establishments in France, including Le Martinez in Cannes and restaurants Henri Faugeron, Lucas Carton and Le Pavillon Elysée Lenôtre in Paris. He has also worked at Restaurant Hôtel de Ville, under Chef Freddy Girardet in Crissier in Switzerland, then in Lebanon, where he worked for three years as pastry chef for luxury hotel Les Suites, which has three restaurants. In 1997, he furthered his training and acquired new skills with a Master diploma in Pastry, Ice cream, confectionery and catering. Chef Danniel then turned to research and development in pastry in Cairo, Egypt. He was also pastry chef at the Hotel Sheraton Doha Resort, Qatar. In 2003, he joined the staff of Institut Le Cordon Bleu training centre in Paris, and travelled around the world to represent Le Cordon Bleu. In 2006, he travelled to Bangkok, Thailand, where he was in charge of planning the opening of Le Cordon Bleu Dusit Culinary School before returning to Paris in February 2016. In 2018, Chef Danniel was finalist of the “Meilleurs Ouvriers de France” distinction in pastry-confectionary. Today, Chef Danniel is Vice-Director of Culinary Arts and Operational Manager for Le Cordon Bleu Paris.

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