Benoit Champeau is the Executive Pastry Chef at Big Mamma, where they have been shaping desserts since 2018. With prior experience as the Executive Pastry Chef at Alain Ducasse Entreprise from 2014 to 2018 and Head Pastry Chef from 2013 to 2014, Benoit has built a strong foundation in pastry arts. They began their career as a Pastry Cook at FABRICE DUCOMTE from 2005 to 2009, following education at FERRANDI Paris, where they earned a Bachelor’s Degree in Baking and Pastry Arts. Benoit's extensive culinary background reflects a deep commitment to the art of pastries.
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