Meet your instructor

Native of Rennes in France, Manuel fell in love with pastries as a child, watching chefs at work from his schoolyard. By 19, with a BEP and BTM in hand, he began his journey at Paris’s legendary Fauchon, honing his craft among the best. He later unleashed his creativity at Un Dimanche à Paris, crafting signature chocolate creations. Inspired by a visit to Chicago in 2013, Manuel brought his expertise stateside as Executive Pastry Chef at Patisserie Coralie. He later joined Barry Callebaut as a Technical Advisor, exploring cutting-edge trends like gluten-free and chocolate showpieces. Seeking global impact, Manuel moved to Shanghai in 2018 as Executive Pastry Chef at L’Arôme, where he shared his passion through teaching. In 2021, he fulfilled his dream by co-founding Twins’ Creative Lab with his twin brother Alexis in Taipei, focusing on R&D, brand collaborations, and sharing pastry knowledge worldwide. Today, Manuel is a brand ambassador for Cacao Barry, President, La Fruitière, Traiteur de Paris, and Rémy Cointreau, continuing to inspire and innovate in the world of pastries.