2018

PASTRY CHEF OF THE YEAR

Awarded by the Omnivore Festival

Since

2018

CLAIRE HEITZLER

Consulting – Creation – Training

Founding my own company.

Offering up my expertise, transmitting my values.

Creating and developing new recipes.

2018

2016

LADURÉE

Becoming part of the international brand.

Producing products adapted to local flavours.

Imagining lighter, in-season and environmentally-friendly recipes.

2015

2010

LASSERRE

Joining a Parisian institution with a remarkable team.

The « Séquence Sucrée » : a big adventure
with a menu composed solely of desserts
following the structure of a traditional meal.

Freedom of expression.

2010

2009

RITZ PARIS

Back in Paris, France in one of the city’s most
premier of establishments.

Uniting inventiveness with audacity
following the hexagon’s tradition.

Valuing past experiences.

2009

2007

PARK HYATT DUBAI

Sharing one’s passion with a team of pastry chefs hailing from the four corners on the world.

Stimulating the desire to progress together.

Creating, exchanging, growing – all enriched by diversity.

2007

2004

BEIGE ALAIN DUASSE TOKYO

Adapting to Japan’s sensitivity,
searching for new bearings.

Growing thanks to the exacting standards
of Alain Ducasse.

Finding the country of your heart.

1999

1998

TROISGROS

Training in a touching family-run
three-star establishment.

Living a foundational experience.

Discovering the balance of flavours.

1998

1996

PÂTISSERIE THIERRY MULHAUPT

The opportunity to learn
from Thierry Mulhaupt.

Acquiring the essential basics 
from an exceptional master.

Career path

Motivated through will, nourished through experience

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