Daussy Pâtisserie
About the chef
Since childhood, the world of sweets has fascinated him, and he has continuously nurtured his passion over the years. At 15, he decided to embark on a professional career to explore both French and international gastronomy.
He continued his training at Ferrandi, one of the most prestigious culinary schools in France, where he spent three years in intensive learning. It was there that he honed his skills alongside his mentor, Pascal Bidel, developing expertise in all areas of pastry. His thirst for knowledge and desire for excellence allowed him to explore every facet of this art and master each discipline.
With his diploma in hand, he chose to further his career at prestigious 5-star hotels and palaces in France. At 18, he joined La Bastide de Gordes, a palace near Avignon, for his first season, where he perfected his skills under the guidance of Italian chef Elena Mosetti, particularly in the art of plated desserts. This experience allowed him to develop exceptional craftsmanship before returning to Paris to join the Brach Paris, a 5-star hotel, working alongside Yann Brys, Meilleur Ouvrier de France, and Luc Balavoine, former chef instructor at Ferrandi.
At this establishment, he contributed to creating pastries for
After almost two years of experience, Arnaud felt the need to challenge himself and change establishments. In 2021, he joined the teams of chef Thierry Marx (2 Michelin stars) and pastry chef Adrien Bozzolo at the Mandarin Oriental, a Parisian palace. He quickly found his place within this prestigious house, where he fully thrived, developing his creativity, particularly through several national competitions.
A few months after his arrival, Arnaud decided to face competitions to improve his ability to work under pressure. He participated in the national Créations et Saveurs competition, where he finished just shy of the podium. This first experience proved to be particularly enriching, allowing him to stand out to renowned chefs such as Nina Métayer.
Determined to progress, he returned even stronger the following year. In 2022, he competed in the Trophée de la Glace, a major national competition, where he took first place on the podium, standing out for his boldness and originality in the selection of his desserts. First in both tasting and technique, Arnaud caught the attention of Philippe Urraca, Meilleur Ouvrier de France 1994, who invited him to collaborate several times with La Compagnie des Desserts. He also continued his collaboration with internationally renowned chefs such as Nina Métayer, named Best Pastry Chef in the World 2023, and Philippe Faur, European Champion of Frozen Desserts.
The following year, his growing reputation led to his invitation as a member of the jury for the Trophée de la Glace, alongside the prestigious pastry chef Pierre Hermé, president of the jury.
It was around this time that he received his first promotion within the Mandarin Oriental Paris. A few months later, a new adventure presented itself when he participated in the opening of a 5-star hotel as a chef de partie. This enriching and formative experience marked a turning point in his career. Together with his pastry sous-chef, Ziye Wang, former pastry chef at Hélène Darroze, Arnaud crafted each dessert with passion and precision. Together, they created a dessert menu in harmony with the seasons, allowing the establishment to offer innovative, bold creations that were always in line with customer expectations. This period allowed him to further develop his creativity, originality, and rigor.
After nearly two years at this prestigious establishment, Arnaud felt ready to spread his wings and face new challenges. In 2025, he decided to create "Daussy Pâtisserie," a business that would allow him to fully express his art. He created a space dedicated to pastry, where every creation is an invitation to discover the excellence and refinement of his craftsmanship.
Trilingual, Chef Arnaud Daussy now offers his expertise to support the development of your business or school. With tailor-made services, ranging from custom dessert menu creation to masterclasses around the world, he offers you the opportunity to benefit from his experience and talent to elevate your pastry projects.
