Born in Normandy, in the northwest of France, Philippe Brye started as an intern at the famous confectionery Casa Fauchon, in Paris. In 1980, he landed in Rio, where he was executive chef for the Troigros group and pastry chef at the Le Meridien and Sofitel hotels, and also opened his bakery, Traiteurs De France.
In his career, he cooked for important personalities, such as the former presidents of Brazil, João Figueiredo and Fernando Henrique Cardoso, and for the former French president Jacques Chirac, and won medals in New York and Paris. Today he is head chef at Le Cordon Bleu in Rio de Janeiro, responsible for the patisserie course of the école and part of desserts on the Signatures menu.