After a few years as a kitchen chef around Europe and Africa (Paradores España, fine dining restaurant in Scotland and south of France Gault et MILLAU and Michelin), Brice joined Olivier BAJARD (MOF) school to specialize in pastry. Then he joined ARNAUD LAHRER (MOF) in Paris, before moving to LYON with Sebastien BOUILLET as a chocolate maker in charge of production and running Gourmet classes during 7 years. Willing to take up new challenges he has done a TV competition show "Qui sera le prochain grand pâtissier?" France 2 and other competitions like the European challenge of sugar art in Belfort. Boosted by his 12 years of experience and enriched by all the people he shared his passion with (Frederic Bau VALRHONA and UMIA, Jeremie RUNEL etc...), he joined the Valrhona's School of chocolate in 2015.