About me

Anthony grew up in south-west of France, where he enrolled in the Lycee Hotelier de La Rochelle at 16. After obtaining his diplomas in both cuisine and pastry, Anthony moved to Paris spent two years working at Restaurant Taillevent. He continued to work in respected Parisian restaurants such as La Table d’Anvers. And he moved to Corsica during one year for take the position of pastry chef in a nice restaurant near the sea.

Anthony moved to Tokyo in 2004, and upon his arrival he began working as pastrycook in the Pierre Herme pastry shop in the hotel New Otani. After that he moved to the famous french restaurant La Tour d’Argent in the hotel New Otani at the position of Executive Pastry Chef, where he manages the four member pastry team. Anthony creates the seasonal and traditional dessert menus.

In march of 2008, Anthony accepted the position of technical adviser in Japan at Ravifruit handling frozen fruit puree in France. He makes demonstrations for pastry chef and semi-industrial customers. Anthony makes the original recipes and seasonal menus to expand Ravifruit in Japan.