Pastry Chef Thibault Hauchard started his career at the age of 16 at Normandie with a 2-year pastry CAP diploma. After 1 year, he decided to move to Paris for the Chocolate CAP diploma and stayed here for 10 years. Hauchard, who worked in the most prestigious hotels such as Four Season George V, Royal Monceau Raffles and Le Meurice for 4 years, then moved to London. Afterwards, he worked as Executive pastry chef at the 3 Michelin star Alain Ducasse at the Dorchester. Experienced pastry chef Thibault, who moved to Claridge’s after 5 years of experience here, continues to work as the hotel’s Executive Pastry Chef.