At Gastromasa 2025, Thibault Hauchard will take the stage to share how 18 years of experience in world-class kitchens shaped his vision of pastry, blending French tradition with innovation.
Today, as Executive Pastry Chef at Claridge’s in London, he continues to push creative boundaries and set new benchmarks in luxury hospitality.

Who is Thibault Hauchard?

Thibault Hauchard, with over 18 years of passion and dedication to the art of pastry, has built a remarkable career across some of the most prestigious kitchens in France and London.

His journey began in Normandy, where he spent two formative years mastering the fundamentals of pastry. He later moved to Paris to complete an apprenticeship at a boutique chocolate shop, immersing himself in the precision and creativity of French pastry-making.

His career took a significant step forward at the iconic George V Four Seasons, where two years of rigorous training refined his technique and discipline. This was followed by a semi-senior role at Royal Monceau Raffles, deepening his expertise in refined pastry craftsmanship.

A pivotal moment came at Le Meurice, where he rose to the position of sous chef, leading a talented team while nurturing his leadership skills and exploring artistic pastry expression.

Eager to broaden his vision, he became Executive Pastry Chef at Alain Ducasse. Over five dynamic years, he left a lasting impact on the Dorchester’s pastry program—elevating techniques, mentoring a strong team, and imprinting his unique style on every creation.

For the past three years, Hauchard has brought his traditional French pastry training to Claridge’s, seamlessly blending it with the hotel’s signature elegance. Today, he leads a passionate team in crafting pastries and amenities that not only delight the palate but also push creative boundaries—setting new standards in luxury hospitality.