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Educational team

Franck Geuffroy Pastry Arts Director	Jonathan Chauve International Chef Instructor	Olivier Robin International Chef Instructor

Having learned his trade for a number of years alongside Christophe Felder at the «Crillon», Franck Geuffroy developed his restaurant pastry arts background before joining «Alain Ducasse au Plaza Athénée» restaurant as Pastry Chef in 2004. His accolades include Vice-Champion of France for plated desserts and winner of the 1st prize for tasting in 1998. He joined Alain Ducasse Education in 2010 and became Ducasse Education Pastry Director in September 2015.	After completing his first practical experience in pastry at "Chardon Bleu - Relais Dessert" of Olivier Buisson at St Just-St Rambert (42), Jonathan Chauve won the title of "Meilleur Apprenti" for the Loire region in 2007. He completed his training in pastry and obtained his higher education certificate in "Pastry and Plated Desserts" followed by a BTM certificate in ice cream. He increased his skills while working for three boutiques specializing in the production of verrines and entremets. He then accepted the responsibility as the R&D manager at the Weiss chocolate factory in Saint-Etienne and then Pastry Chef for two boutiques. In 2015, he joined ENSP as Chef Instructor.	Holder of a CAP in Pastry, Olivier Robin obtained his higher education certificate and his BTM certificate in pastry. After several seasons at Morzine in pastry, Olivier worked for Christophe Leroy at his Saint-Tropez boutique and for various events. Then, he was open to new horizons and worked in the manufacturing industry in Switzerland, then as the Manager of a boutique and tearoom in Oxford before joining Chef Jean-Philippe Maury (Meilleur Ouvrier de France and World Champion) in Las Vegas, as Manager of his chocolate factory. He joined the ENSP team on his return to France in 2014 and became Chef Instructor.

Jérémy Delteil International Chef Instructor	Jérôme Queuloup International Chef Instructor

Alumni of ENSP and holder of a CAP in Pastry and in Chocolate, Jeremy Delteil pursued his training with Bruno Montcoudiol (MOF and World champion of pastry) then worked in Paris for Claire Damon - Des gâteaux et Du Pain and Jean-Thomas Schneider - Café Pouchkine. In 2012, he joined ENSP where he became Chef Instructor and Educational Consultant. In addition, Jérémy regularly produces recipes for magazines such as Thuriès Magazine or So Good Magazine.	Holder of a CAP in Pastry, Jérôme Queuloup obtained a Mention Compl´mentaire in Pastry in 2005 and received the apprenticeship award of excellence. He consolidated his training by passing a CAP in Chocolate and Confectionery, a BTM in Pastry and then a CAP in Bakery. In 2009, Jérôme became Chef Instructor at the Institut de Formation Interprofessionnel in Allier, France. Five years later, he was appointed Pastry Manager of two pastry shops on the Lakeside of Annecy Lake. In 2016, his desire to transmit his know-how made Jérôme want to go back to education and he became Chef Instructor at ENSP.