We are delighted to introduce Yann Le Douaron, the new pastry Chef at Le Negresco. He is a figure who marries resilience, drive, and sensitivity with an insatiable curiosity.

His vocation was born near Nantes. More than the aroma of fresh pastries, it was the artistry of the local bakery that captivated him. ‘At the age of eleven, I spent my first nights working with the team, while my mother would come to collect me to ensure I returned home safely.’ His studies followed, with internships in Year 10, BEP, CAP, and BTM, each confirming his chosen path and deepening his appreciation for the craft of dough. He admires not only the material itself but also the mathematical and biological understanding required to create it.

As his career advanced, Yann worked alongside luminaries such as Guy Savoy and Carl Marletti, at prestigious establishments including the Plaza Athénée, The Peninsula Paris, and, most recently, Fouquet’s… all places where excellence became his natural environment. As he likes to say, ‘Moving from a neighbourhood bakery to grand hotels is not merely a story of pastry; it is also about navigating the intricacies of human relationships and emotions.’ In roles spanning from chef de partie to sous-chef and pastry manager, he has overseen up to twenty-two pastry chefs, rising to every challenge. One such challenge was the Lebey Guide competition, which he entered just ten days after a serious motorbike accident. Undeterred, he won the ‘Best Chocolate Dessert’ award and the City of Paris Medal in the same year, before returning home for a much-needed convalescence with his family.