Tain l’Hermitage

Romain Grzelczyk

Pastry Chef Trainer



After having apprenticed in a small pastry shop, I started working at Philippe Segond's pastry shop, Meilleur Ouvrier de France in Aix en Provence, France, and became chief chocolatier, a position I held for more than ten years.

In 2011 I arrived at Valrhona, working both in the Chocolate Bonbon Production and the Research and Development departments, where I spent 4 years learning and passing on my knowledge and exprience.

In 2015, I joined the wonderful family of l’Ecole Valrhona as trainer and coordinator of the Research and Development department.

Some of his creations