Vincent Vallee stepped into the Pastry world from early age thanks to his parents, owners of a Michelin Guide Restaurant called Villa Dilecta.
He quickly got attracted by the creativity of pastry and started his apprenticeship at the age of 15 with Jean Claude David (MOF). After completion of his pastry diploma with honours he got accredited the title of Best Apprentice of Vendee, France.
For three years he worked with Patrick Gelencser, a passionate chocolate master and discovered the very meticulous and rigorous work of the “Bean to Bar”. With his friend and colleague, Romain Alain he decides to concentrate his work on chocolate and in 2011, he got rewarded second price of the ‘Cabosse D’Or’, in Chocolate Sculpture category. This first experience motivated him even more to compete and challenge himself. Since then, it is always with the desire of open mindedness and curiosity that he approaches his job.
To expand his expertise, he moved to the South West of France and became executive pastry chef for the famous pastry shop owned by Thierry Bamas, world champion pastry chef for iced desserts.
Encouraged by Thierry, Vincent registered to the Criollo Trophy and won the first prize allowing him to qualify for the French finale of the World Chocolate Masters.
Thanks to his hard work and high expectations he becomes champion of the world at the chocolate masters in Lyon and quickly obtains with honours the title of Best Chocolate Maker of the world.
This high recognition, his curious and voluntary mind lead him to surpass himself every day, improving his technique and renew his discoveries to stay at his best.
Vincent shares his expertise and chocolate passion with enthusiasm during conferences and demonstrations around the world.
