Pastry chef

Yann BRYS

Meilleur Ouvrier de France

World Ambassador

Yann Brys is a celebrated French pastry chef acclaimed for his mastery and creativity in the world of high-end patisserie.
Backed by a prolific and diverse career, Yann Brys has made a name for himself with his artistic and innovative creations, establishing him as a major figure in the field.

I discovered Les vergers Boiron when I joined the Dalloyau house in the early 2000s. I was quickly struck by the quality of their products and the consistency in textures, flavors, and colors – a guarantee of reliability and a real time-saver, allowing me to focus solely on creating new combinations. While I initially worked only with the classics, over time I had the opportunity to explore more innovative flavors, which helped me develop my palate. When I was appointed creative director in 2011, Les Vergers Boiron were always by my side. Over the years, I’ve built a strong relationship with Alain Boiron. For me, trust, loyalty, and respect are essential values, and I quickly understood that these fundamentals were shared by Les Vergers Boiron.

Career

Yann Brys, one of France’s most renowned pastry chefs, has forged a brilliant career for himself thanks to his consummate passion for patisserie.
After graduating from the École Hôtelière de Thonon-les-Bains, he soon began working with some of the great names in French gastronomy.
From his early training in culinary excellence, Yann Brys perfected his art in such prestigious establishments as the Plaza Athénée in Paris.
Thanks to his rigorous training, he has developed an exceptional mastery of classical techniques while nurturing his creative instincts.
With his undeniable talent and ability to reconcile tradition and innovation, Yann Brys quickly caught the attention of food critics and fine patisserie lovers alike.
His bold creations have captivated an international audience, earning him widespread media and professional recognition.

Today

Since 2015, Yann has collaborated with the Evok Hôtels Collection group as Sweet Creative Director for the Brach, Sinner, Nolinski and Cours des Vosges hotels, lending his outstanding expertise to the world of luxury hotels.
In 2018, he brought his ambition to fruition as he opened his own patisserie, Tourbillon, in Saulx les Chartreux in Essonne, where he continues to surprise and delight pastry lovers with his uniquely refined creations.

Techniques / Philosophy

Always exploring new sources of inspiration, Yann Brys is a regular collaborator with world-renowned luxury brands and culinary institutions.
His creative partnerships are testimony to his ability to challenge the boundaries of patisserie, exploring new textures, flavors and presentations.
In 2009, Yann Brys created a revolutionary technique for poaching cream on a potter’s wheel, earning him international acclaim for its elegance and originality.

Awards and recognition

In 2011, he was named Meilleur Ouvrier de France in pastry making, a highly prestigious title underlining his outstanding expertise and craftsmanship.
Yann Brys is also widely recognized for his role as Creative Director at Dalloyau, appointed by the company’s co-presidents in 2011.
A member of the “Club des Sucrés” and the Académie Culinaire de France, he is also a jury member at the “Mondial des Arts Sucrés” (Sweet Arts World Cup) and one of the 111 Best Pastry Chefs in France according to Gault et Millau magazine.