Kevin Clemenceau’s journey in the world of pastry arts has been nothing short of extraordinary, marked by dedication, creativity, and a relentless pursuit of culinary excellence. His passion for pastry-making sparked in 2006, when he embarked on his culinary odyssey as a Pastry Cook Apprentice at the family business Aux Bons Pains in Saint Avertin, France. Over the next few years, Kevin honed his skills and gained valuable experience, setting the stage for his future accomplishments. In October of 2012, Kevin moved to Bordeaux, France, where he assumed the role of Pastry Chef de Partie and Chocolatier at La Pâtisserie des Chartrons. His innovative flair and artistry quickly earned him recognition in the culinary world. In July of 2015, Kevin's career soared to even greater heights as he joined the prestigious Three Michelin Star restaurant Le Cinq at the Four Seasons Hotel George V in Paris, France. His time there as a Pastry Cook was a testament to his commitment to perfection and the pursuit of culinary mastery. Seeking new horizons, Kevin journeyed to the United States and made Los Angeles, California, his home. From June 2016 to September 2019, he served as the Pastry Sous Chef at the Downtown Los Angeles Family owned café, Pitchoun Bakery Cafe, leaving an indelible mark on the city's culinary landscape. In May 2019 Kevin had the privilege of being Vincent Vallée's Assistant and translator at Art Pastry Academius during his masterclass in Torrence, CA hosted at Bakon USA. This experience further enriched his culinary repertoire. In February 2022, Kevin reached another pinnacle in his career when he assumed the prestigious role of Executive Pastry Chef for the Opening of Lavo Ristorante, part of TAO Group, in West Hollywood, California. From September 2022 to February 2023, he showcased his expertise as the Corporate Pastry Chef for four restaurants under TAO Group in Los Angeles. In March 2023, Kevin's passion and devotion led him to a new chapter in his culinary adventure as he was appointed Executive Pastry Chef at The Plaza Hotel in New York City, USA. This position serves as a testament to his continuous growth and reputation as an exceptional talent in the world of pastry arts. Kevin oversees all of the pastry for The Palm Court’s iconic Afternoon Tea service, and the sweet delights of The Champagne Bar, and In Room Dining.
Kevin's talent has been enriched by a series of French qualifications and diplomas, including the CAP pâtissier, glacier, chocolatier, confiseur (July 2008), Mention complémentaire traiteur (July 2009), CAP chocolatier confiseur (July 2010), and Brevet Technique des Métiers pâtissier (September 2012), Winner of the AUI Pastry Cup (October) 2017, and C3 of North America (October 2019).
