Who am I?
Pastry chef, consultant and author
From Alsatian roots to gourmet Swiss kitchens, one common thread: delighting others, creating with precision, and sharing the joy of pastry.
From Alsace to Switzerland
Originally from Wissembourg in Alsace, Christophe grew up surrounded by family meals, neighborhood bakeries, and the ice creams of his childhood. Around the age of 13, he made his first cakes. Curiosity gradually became a calling.
In 2010, he enrolled in the hotel management high school in Illkirch-Grafenstaden to train in culinary arts. There, he developed his approach to flavor, his creativity, and his respect for ingredients.
He then turned to pastry at the Moulin de la Walck in Wissembourg, where he discovered plated desserts. He also prepared for his CAP pastry certification as a private candidate, practicing at the Petit Kougelhopf.
A personal pastry
His signature is built around indulgence and balance. Textures complement each other, temperatures meet, and sugar recedes just enough to let the ingredients shine.
The seasons, local fruits, and mountain herbs nourish his creative world. Ice creams and sorbets hold a special place in it, like a link to the flavors of childhood.
Food photography extends this vision: capturing a detail, revealing a texture, and telling the story of a dessert's identity. On social media, he also shares his creations, his techniques, and his professional daily life.
The stages of a journey
Foundational encounters, demanding establishments, and a constant desire to learn. Each step nourishes a personal approach to pastry, rooted in taste and sharing.
He joins the Maison Pierre Hermé in Paris. A foundational experience to deepen his technique, refine his attention to detail, and understand textures and flavor pairings.
He takes on his first head pastry chef position at a Michelin-starred restaurant. An early responsibility that marks his entry into haute cuisine.
He joins Stéphane Décotterd in Switzerland, at the Pont de Brent, then awarded two Michelin stars. This meeting opens a long-lasting collaboration and nourishes a pastry attentive to the Swiss terroir.
He wins bronze at the French Dessert Championship, notably with “Échanges gourmands,” a creation featuring lovage and bergamot.
In November 2020, GaultMillau Switzerland awards him the title of 2021 Pastry Chef of the Year, recognizing his work at Pont de Brent.
He also creates Loeffel Pâtissier/Consultant to develop consulting services, private in-home classes, and group workshops alongside the restaurant.
He is joining Stéphane Décotterd in opening the Maison Décotterd in Glion, above Montreux. There, he will continue his work as executive pastry chef, combining fine dining and hotel management training.
In October, he won second place in the “Patissier des Jahres” competition in Cologne, competing against finalists from Germany, Austria, and Switzerland.
In the fall, he creates the Swiss Confectioners Club to bring professionals together to share knowledge, creativity, and connections.
He is co-organizing the first edition of the Swiss plated dessert championship, with Palexpo as part of the Cook’n’Show in Geneva. An initiative to promote restaurant pastry and its talents.
He is expanding his eBook collection with “Ice Cream & Sorbets PRO”: 35 recipes for ice cream and sorbets made in a churner, available in French, English, and German. A new way to continue sharing knowledge beyond courses and masterclasses.
The pleasure of sharing
Making professional techniques easy to understand, building confidence, and helping everyone become more independent.
Private in-home lessons, group workshops and masterclasses, tailored to each person's level and preferences.
At Maison Décotterd and the Miele Experience Center in Crissier, Christophe explains the fundamentals and guides every step, so that the recipes can be recreated with confidence.
eBooks dedicated to ice cream and sorbet, siphons and soufflés, for both passionate enthusiasts and professionals.
Available in French, English and German, they bring together recipes and techniques. In 2026, "Ice Cream & Sorbets PRO" completes the collection with 35 recipes dedicated to the batch freezer.
Technical expertise and restaurant dessert experience at the service of brands, companies, and professionals.
Christophe notably works with La Rose Noire, HUG, and catering companies. His missions also take him abroad, such as to the Mandarin Oriental in Marrakech for the creation of a Christmas log.
The joy of sharing
Delighting others with a dessert, sharing one’s experience, and inspiring everyone to improve: the same common thread, both in the kitchen and in passing on one’s knowledge.
Sustain the profession
Sharing also means creating opportunities to meet. With the Swiss Confectioners' Club, Christophe encourages interaction among professional pastry chefs and the sharing of expertise.
His involvement in the Swiss plated dessert championship extends this approach: providing a stage for restaurant pastry and highlighting those who bring it to life.
Today, as pastry chef at Maison Décotterd, he continues to combine creation, consulting, publishing, and teaching, with the same desire to please and inspire everyone to improve.
On screen
Reports on "Mise au point" and the news program after her appointment. Recipes shared on the show "Amuse-gueule".
A carrot-themed dessert and an early-career journey featured on the evening news, ahead of the GaultMillau title. Further reports follow its nomination.
His career and work have been the subject of reports following his appointment as Pastry Chef of the Year.
Let's write the rest
A private lesson, a collaboration, or a professional project: let’s take the time to talk about it.
