Tain l’Hermitage

Philippe Givre

Executive Pastry Chef and Experience Director
Life is like a box of chocolate. You never know what can happen.



With more than 25 years of experience working as a Pastry Chef, Philippe Givre has acquired an outstanding understanding of all aspects of the world of pastry.

He worked for 10 years at Restaurant La Maison Troisgros in Roanne, France, a 3-Michelin star establishment, in luxury pastry shops and catering with his 5 years spent at Fauchon, Paris with Sébastien Gaudard and Christophe Adam, and in chocolate making, for the last 12 years at L'École Valrhona.

Philippe has traveled to more than 40 countries for pastry consulting and other positions including his work as the Pastry Chef in charge of the desserts at Joel Restaurant in Atlanta.

Today, through his position as Executive Pastry Chef in charge of the coordination of knowledge for Valrhona chefs at L’École Valrhona, Philippe leads the team of Valrhona Pastry Chefs, manages classes and various projects outside of L'École, offers one-on-one technical assistance to chef customers, and ensures the sustainability of the L'École philosophy and teaching values.