CÉMOI works with chefs and artisans throughout the world in order to perpetuate the Group’s know-how and share our passion for unique tastes.
Franck Michel’s professional career started in Lorraine, followed by the Parisian region. He then joined the Maison Oberweis, Relais Dessert International in Luxembourg as Head of Desserts then created a range of pastries for Flo Prestige up to 2001.
His hard and determined work paid off in 2004 when he won the prestigious award of Meilleur Ouvrier de France in the Pastry section and then in 2006, World Pastry Champion.
Franck Michel is currently operating as trainer and consultant.
Takeshi Shibata is one of the most influent chefs in Japan. He started his career in the renowned Ritz Escoffier Palace in Paris where he fell in love with French gastronomy which now inspires all his creations. Takeshi Shibata is a fervent representative of his country and regularly participates in conferences and is very present in the Japanese and international media.
Passionate since the age of 5 by pastry and Pastry chef for 25 years, after having built his experience in various renowned establishments “Relais et Châteaux” and Palaces in France and Europe, to name a few Le George Cinq ***(Paris), Patrick Guilbaut ** (Dublin), L’auberge du Père Bise * (Talloires), Le Lion d’or * (Cologny Switzerland) La reserve(Genève), Le vieux Castillon * (Castillon du Gard)….
Florent Cantaut then continued his career as a trainer for 10 years for international classes in 2 schools. The first one “Gastronomicom”, the second “Ferrandi Paris”.
In 2018 Florent Cantaut became an international pastry consultant.
French Pastry Chef with over 20 years of experience, Adrien Duraffourd debuted his career in a traditional pastry and chocolate shop near his hometown on the French Swiss border.
He then further horned his skills by working at “The Beau Rivage” Hotel in Geneva, The iconic three Michelin starred restaurant, “Le Grand Vefour” in Paris, “The Mandarin Oriental” Hyde Park Knightsbridge, Two Michelin starred restaurant “Hibiscus”, The Claridges Hotel in London.
In 2011, Adrien Duraffourd, joined the dedicated team of Chef Pierre Gagnaire at “The Mandarin Oriental” in Hong Kong. Later on he joined the “Hong Kong Jockey Club” to ran the pastry kitchen for their prestigious Clubhouse.
Today, Adrien Duraffourd travels around Asia to give his expertise, to help others to develop business.