Chef Instructor Pastry
Chef Florian Guillemenot successfully completed his pastry “Certificat d’Aptitude Professional (CAP)” at the Sainte-Anne catering school in Saint-Nazaire in 2000. He went on to carry out an apprenticeship in boulangerie in Nantes, which he completed in 2002.
Chef Guillemenot launched his career at the 5-star thalasso & spa hotel, Le Royal La Baule.
His passion for the art of chocolate, and pastry technology have seen him travel the world. His first destination was Oslo, Norway, where he worked at Pascal, a renowned Relais Desserts establishment owned by Pascal Dupuy. His journey then continued as pastry chef de partie at the Hotel Bristol.
Chef Guillemenot’s next destination was Finland, where he worked as a pastry chef for a French patisserie.
He then returned to France and obtained his “Brevet de Maîtrise” from the French National Baking and Pastry Institute (INBP). He went on to work as an INBP Instructor for four years, in France, South Korea, Luxembourg, and Russia.
Chef Guillemenot then decided it was time to further expand his culinary horizons and moved to Japan, where he worked as a pastry chef for a year before beginning to work for Le Cordon Bleu Malaysia.
He was nominated Best Pastry Chef at the World Gourmet Summit in Singapore in 2017 and 2018, winning the prestigious title in 2018. He was one of the judges for the global pastry chef challenge held at the World Chef Congress Kuala Lumpur in August 2018.
In October 2018, Chef Florian decided to continue his pastry journey at Le Cordon Bleu Taiwan-NKUHT as a Pastry Chef Instructor.
Chef Guillemenot joined Le Cordon Bleu Paris institute team of Chef Instructors in 2023.
