Tain l’Hermitage

Rémi Montagne

Executive Pastry Chef



Chef Rémi has been passionate about pastry from an early age. Born into a family with many Bakers and Pastry Chefs, it was natural that he chose to pursue this profession.

After discovering the Bakery, he chose to supplement his knowledge by continuing his apprenticeship in Pastry and Chocolate.

In 2008, he had the pleasure of rubbing shoulders with great professionals at the ENSP (Mr. Bruno Montcoudiol, Philippe Rigollot, Jean-François Arnaud, Sebastien Serveau, Vincent Guerlais...) who helped him discover rigor and excellence.

He now trains professional chefs; this experience allows him to discover the wealth of professional exchanges and the happiness of sharing and transmission.

This path allowed him to join the team of pastry trainers at L'École Valrhona in 2011.