Vincent Vallée

Vincent Vallée’s passion for pastry and chocolate began early at his parents’ Michelin-starred restaurant, La Villa Dilecta. At 15, he apprenticed with Jean-Claude David, MOF in ice cream making, earning his pastry diploma and the title of Best Apprentice Pastry Chef in Vendée. He refined his skills at Relais Desserts Alain Chartier, MOF and world champion of frozen desserts, completing advanced certifications. Later, three years with master chocolatier Patrick Gelencser introduced him to the demanding art of chocolate and sparked his fascination with “bean-to-bar” craftsmanship and artistic creations. His competitive spirit emerged in 2011 with second prize at the Golden Cocoa Pod in Vannes, igniting a love for innovation and challenge. Seeking growth, Vincent became head of pastry and chocolate at Thierry Bamas, MOF and world champion, winning the Criollo Trophy and qualifying for the French final of the World Chocolate Masters (WCM). Guided by mentors Thierry Bamas and Pierre Mirgalet, he triumphed in Lyon and dedicated himself to the WCM world final. His masterpiece—a feline-human figure symbolizing harmony with nature—earned him the title of World’s Best Chocolate Artisan, celebrated for creations blending technical precision and emotional artistry. Today, Vincent shares his expertise through demonstrations, conferences, and collaborations, maintaining simplicity and dedication to craft. His signature style—chocolate, macarons, ice creams, and pastries—reflects a deep passion for taste and emotion. He runs two boutiques in Les Sables-d’Olonne and an online store, extending his reach beyond Vendée. In 2022, his commitment to excellence was honored with entry into Relais Desserts, joining the world’s top pastry chefs. This milestone reinforces his ambition to expand his brand and share his creations globally.