Pastry chef

François JOSSE

Pastry Chef

B Fruit Collective Ambassador

François Josse is a renowned pastry chef, recognized for his pastry making expertise and passion for the culinary arts.
Over the course of a career marked by a wealth of experience and a sustained commitment to innovation and excellence, François Josse has made a name for himself in the world of French patisserie.

Career

After completing his BEP (Technical School) Cuisine in 2009, François Josse began his apprenticeship at La Mare aux Oiseaux (44), where he trained under chef Éric Guérin.
He went on to hone his skills in a succession of prestigious establishments: with the Bocuse group in Florida, at Le K2 in Courchevel as demi-chef de partie for the winter seasons, at Pic in Valence, where he worked as demi-chef and then chef de partie pâtissier, at L’Orangerie du George V as assistant to Maxime Frédéric, then at Le Taillevent, where he began his career as head pastry chef alongside chef David Bizet, and finally at Le Rouge in Nîmes.
In 2018, François Josse won the title of Champion de France du Dessert (French Dessert Champion).
Together with his wife Emmanuelle, he now owns the “Familha” patisserie in the Ardèche village of Chambonas.

Today

François Josse is also known for his role as mentor and trainer, sharing his expertise with up-and-coming pastry chefs.
His educational approach and willingness to share his knowledge have made him a respected figure in the pastry world.

Techniques / Philosophy

François Josse embodies the harmony between tradition and modernity in pastry-making.
His culinary philosophy is founded on a respect for ingredients, technical precision and constant innovation.
He aims to create exceptional taste experiences combining traditional flavors with modern techniques.

Awards and recognition