In 1984, he started his apprenticeship with Mr. Nil in Le Coteau, in France’s Loire region. He was the top student in his region to graduate with his “CAP” diploma, and was a semi-finalist in the national Best Apprentice awards. After doing military service, Philippe started out as an evening Pastry Chef at the triple Michelin-starred restaurant La Maison Troisgros in Roanne and got his Brevet de Maîtrise qualification.
He continued his career in restaurants including Relais & Châteaux (with Georges Blanc and Jean Michel Lorain), until Michel Troisgros got in touch with him again to offer him a job as a Pastry Chef – an offer he naturally couldn’t refuse! He stayed for five years, during which he took part in several food events abroad which remain unforgettable to this day. Keen to get more store-based experience, Philippe came to Fauchon, in Paris, to join the team led by Sébastien Gaudard as a Deputy Pastry Chef alongside Christophe Adam. He was also responsible for exports in Fauchon’s franchise stores.
Philippe then decided to move to the United States to find out where his career would take him abroad. He worked at JOËL, in Atlanta, which was run by a friend and fellow chef, and took charge of the desserts range and store. He would stay there for two years. Philippe then joined the pastry chef team at L’École Valrhona, where he learnt how to be an instructor. Having directed L’École Valrhona in Tain l’Hermitage for five years, Philippe Givre is now the Executive Chef and Technical Expertise Coordinator at L’École Valrhona.