Anne Laure Chauvel

Anne Laure Chauvel has a diverse work experience in the pastry industry. Anne Laure began their career as a Demi Chef de Partie pâtisserie at Paris Marriott Champs Elysees Hotel in 2011, and then progressed to become a Chef de Partie patisserie in 2012. Anne Laure served as a sous chef pâtissier from 2013 to 2014 in the same hotel. From 2015 to 2016, they worked as the Chef pâtissier at HALVA. Anne Laure then joined Dorchester Collection in 2016 as a Pastry sous chef until 2018. Anne continued to expand their skills at One&Only Resorts, where they worked as a pastry sous chef from 2018 to 2020 and as a Task Force pastry from May 2021 to October 2021. Currently, they hold the position of head pastry chef at Nobu Hospitality since February 2022.

Anne Laure Chauvel pursued their education in the field of pastry. Anne Laure started in 2006 at the Centre de Formation de Pâtisserie, where they obtained a BEP Pâtisserie degree. In 2008, they continued their education at EPMT Éducation, focusing on the CAP Chocolatier/Confiseur degree. Lastly, in 2009, they attended EPMT Éducation again to pursue a Mention Complémentaire Pâtisserie degree.