Jules started as a pastry chef at the age of 15, with 5 diplomas and 8 years of study in the fields of bakery, pastry, ice cream and of course chocolate.
Jules has worked in renowned establishments, beginning his apprenticeship in Normandy with the Yver house, before moving to Paris.
He cut his teeth in the historic Pâtisserie Gérard Mulot, Le Westin place Vendôme, as well as the Shangri-LA Palace with Michael Bartocetti, and also in the Chocolate Academy of Paris alongside Chef MOF Philippe Bertrand.
Jules Fouquet now works as a technical advisor North Africa at the Chocolate Academy in Casablanca.
