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Didier Hevin has worked in the culinary industry since 1988. Didier began their career as a Chef de Partie at L'Ermitage Restaurant (Bernard Ravet) in 1988. Didier then became an Executive Sous Chef at L'Esperance (France) / Mon Cher Tonton (USA) in 1990, Appolo Ship Chandlers (Cruise Ship) in 1992, La Renaissance Restaurant in 1992, La Cheneviere Hotel and Restaurant in 1994, and L'Antares Hotel and Restaurant in 1994. In 1996, they became an Executive Chef Private Yacht at A/M Nomikos. Finally, they were a Key Account Manager / Product Development and Sales Manager / Corporate Chef at White Toque from 2000 to present.

Didier Hevin received their High School Diploma in Restaurant Management from AFPA Rennes in 1995. Didier then went on to pursue a Culinary Degree from Ecole Hoteliere de La Chaise Dieu from 1982 to 1985. Finally, they completed an Associate's Degree in Sales and Marketing from CCI Clermont Ferrand in 2000.