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Antoine Chassonnery serves as the Pastry Technical Director at Le Cordon Bleu since September 2021, leading a team of professors and assistants while delivering demonstrations in French patisserie, chocolate, and sugar. Prior to this role, Antoine co-founded FoliePop's™ as Associate Founder and Executive Pastry Chef, creating a unique Pastry & Coffee House concept. Antoine's experience includes serving as Executive Pastry Chef for Fauchon across the GCC, where responsibilities involved training teams and ensuring brand quality standards. Previous positions include managing pastry operations at IHG Hotels & Resorts and serving as Executive Pastry Chef at both FAUCHON Paris and St. Regis Hotels & Resorts. Antoine began the career as a pâtissier at SEBASTIEN BOUILLET after completing a degree in Patisserie & Chocolatrie from cfa groisy.