Summary
Overview
Work History
Education
Skills
Websites
Languages
Timeline
Generic
Sébastien  PARIS

Sébastien PARIS

Saint-Jean-sur-Richelieu

Summary

  • Awarded the honorary title "Passion Dessert" by the Michelin Guide 2021
  • Received a Michelin star in the 2021 Michelin Guide for Torillon
  • Regional champion of the French Dessert Championship 2021
  • Finalist of the French Dessert Championship 2021
  • Regional finalist of the French Dessert Championship (Junior Category) 2020
  • Taste Ambassador for the "Tour des Terroirs" 2021
  • Pastry Chef of the Year according to "Thuries" magazine

Overview

10
10
years of professional experience

Work History

Seller

Québec Alimentation
2024.12 - Current
  • Rep for a butcher shop and fish market

Chef Owner, Consulting in Gastronomique Restaurant

Torillon / Octo
2021.01 - Current
  • Chef owner for Octo and Torillon i was receive 1 star Michelin with Torillon
  • Restaurant's are close in april 2023 but i continue the consulting i have open 7 Restaurant's and 3 bakery since 2021

Pastry Chef

Hôtel Place D'arme
2024.05 - 2024.10
  • Luxery Hotel

Private Chef

Torillon
2023.11 - 2024.05
  • Private Chef in province of Québec during winter season

Pastry Chef

Garde Cote
2023.07 - 2023.10
  • Gastronomique restaurant

Pastry Chef

Les Morainiere
2019.08 - 2020.10
  • 2 Star's Michelin restaurant

Pastry Chef

Le Cottage
2018.09 - 2019.08
  • Sous-chef and pastry chef

Cook

La Marina
2018.05 - 2018.08
  • Cook for season post in a marina

Commis Chef

L'olivier
2017.11 - 2018.04
  • Commis chef in a camping

Commis Chef

Croisi Europe
2017.08 - 2017.11

Apprentice

Chez Alessandro
2014.09 - 2017.07
  • Learning cook and pastry

Education

Formation In One Week - Chocolate Master

Chocolate School of Bordeaux
France
05.2018

Master In Pastry For Restaurants -

Culinary School of Bordeaux
France
05.2018

Bachelor Degree In Culinary Arts -

Atlantic School
France
06.2017

DEP -

Atlantic School
France
06.2016

Skills

  • Hospitality skills
  • Restaurant skills
  • Pastry skills
  • Great ability to imagine and create
  • Mastery of numerous recipes
  • Modern pastry techniques
  • Stock management
  • Team management
  • Mastery of HACCP rules (equivalent to MAPAQ)
  • Development of new desserts/pastries
  • Chocolate work
  • Sugar work

Languages

French
Native or Bilingual
English
Professional Working

Timeline

Seller

Québec Alimentation
2024.12 - Current

Pastry Chef

Hôtel Place D'arme
2024.05 - 2024.10

Private Chef

Torillon
2023.11 - 2024.05

Pastry Chef

Garde Cote
2023.07 - 2023.10

Chef Owner, Consulting in Gastronomique Restaurant

Torillon / Octo
2021.01 - Current

Pastry Chef

Les Morainiere
2019.08 - 2020.10

Pastry Chef

Le Cottage
2018.09 - 2019.08

Cook

La Marina
2018.05 - 2018.08

Commis Chef

L'olivier
2017.11 - 2018.04

Commis Chef

Croisi Europe
2017.08 - 2017.11

Apprentice

Chez Alessandro
2014.09 - 2017.07

Formation In One Week - Chocolate Master

Chocolate School of Bordeaux

Master In Pastry For Restaurants -

Culinary School of Bordeaux

Bachelor Degree In Culinary Arts -

Atlantic School

DEP -

Atlantic School
Sébastien PARIS