WHO AM I ?

My name is Thibault Livernette and I am a french pastry chef who moved to the USA in 2023. I started my culinary journey in 2016, in the prestigious culinary school Ferrandi in Paris. I completed a 3-year bachelor degree where I was able to learn all the basics of the french pastry art, as well as some french cooking art. I learned many of the basics thanks to the brilliant chefs I worked with as an intern at the Peninsula Paris, the Michelin star restaurant Comice, and La Patisserie la Goutte d’Or in Paris.

After getting my degree, I started my first job in the kitchen of famous french pastry chef and world champion Christophe Michalak (who, by the way, was my idol as a teenager). I learned how to manage a team in a pastry lab, adapt a menu throughout the season, and be as efficient and meticulous as possible. When you work for such a great chef, every detail matters. I then had the chance to assist chef Christophe Michalak with his classes in his private school. Eventually, I was the chef of this masterclass and taught two classes a day in front of 12 sweet-lovers following different themes, such as chef’s classics, macarons, chocolate, and seasonal fruits. This was my favorite experience so far!

After 6 months of creating new treats nearly everyday, I moved to Martinique, a French island in the Caribbean, to take part in the opening of the pastry shop of my chef, Yann Menguy, La Patisserie la Goutte d’Or, Fort-de-France. During this year and a half journey as a pastrychef, we created a menu together that evolved throughout the year, including sweet and savory treats, viennoiserie, and special cake orders.

Next, in September 2023, I had the opportunity to join the team of Moulin, a french café in Orange County, California, first as a bread and viennoiserie baker, then as a pastry sous-chef. I created sweet pastries and viennoiseries inspired by my Parisian culture and professional influence. I was also able to bring my experience and knowledge to the pastry lab, bringing new techniques, new designs, and new processes.

Since 2024, I am proud to be a member of Pastry Chef Table, a group created by the talented Mathias Boirie that gathers many talented pastry chefs from across the United States to share our experience, contacts, and knowledge.

WHAT DO I DO ?

Throughout my broad professional experience, including a luxury hotel, a Michelin star restaurant, prestigious pastry shops, and even bakery, I learned a lot of skills and techniques that I love to continue improving.

My speciality is creating individual or large pastries inspired by classic and intense flavors. For example, my favorite desert is a Tahitian vanilla and pecan nut tart. I love to play with different textures, piping skills or new molds to always try to come up with something new, with always keeping the real flavors of the products that I use. 
I am also very interested in working with different kind of doughs like croissants, brioche, or even bread. These are part of the french traditional culture that require a real knowledge and skills that evolve every day.
I also was able to work on special event items in my different jobs. It includes croquembouche, decorated wedding cakes, french inspired wedding cakes, or even a special menu of mignardises for all kind of event.

If you are interested in seeing the different creations i had the chance to create all along my pastry journey, feel free to visit my Gallery