École de Boulangerie et Pâtisserie de Paris
Passionate about pastry and plant-based cuisine, Stéphanie honed her skills at the renowned École de Boulangerie et Pâtisserie de Paris. Here, she deepened her technical expertise and developed a profound appreciation for high-quality ingredients.
Her journey led her to train alongside some of the most esteemed chefs in plant-based cuisine and pastry on the Parisian scene, fostering a forward-thinking approach that blends creativity with a deep respect for nature.
Diverse landscapes
Her culinary path has spanned diverse landscapes, from traditional to vegan establishments, before immersing herself in the world of fine dining. Specializing in plated desserts, she masterfully balances aesthetics and emotion while elevating natural flavours to new heights.
At L'Arpège, the three-Michelin-starred restaurant by Chef Alain Passard
In 2021, she joined the prestigious L’Arpège, the three-Michelin-starred restaurant led by Chef Alain Passard. Taking the helm of the pastry department was a pivotal moment in her career, where she refined her expertise in flavour pairing, drawing inspiration from the restaurant’s seasonal garden harvests.
Rooted in a plant-based philosophy, she reimagined signature desserts, offering innovative variations tailored to guests’ preferences. Her work seamlessly integrates technical precision and creative innovation, redefining the role of dessert in haute cuisine.
Joinning Yumgo
Committed to pushing the boundaries of pastry, she continues her journey at Yumgo as Head of Pastry Chef R&D. In this role, she pioneers the development of plant-based products and cutting-edge techniques, making plant-based options more accessible to fine dining establishments. By bridging tradition and innovation, she is shaping the future of sustainable, high-end pastry worldwide.
