Christophe Rhedon

Christophe Rhedon is a pastry chef, a Meilleur Ouvrier de France in pastry (2007) and an international instructor.

Originally from central France, he discovered his calling at the age of 13 at a food fair, where he saw pulled sugar work for the first time. Fascinated by this craftsmanship, he decided to become a pastry chef. After learning the fundamentals of the profession and obtaining his CAP vocational qualification in pastry, he moved to Paris to join the first Brevet Technique des Métiers programme offered in the city.

After completing his military service, during which he also took on casual restaurant work, Christophe Rhedon became head pastry chef at a pastry shop in Créteil. His interest in professional competitions and several pivotal encounters subsequently led him to a teaching position at École Lenôtre. He taught there for 12 years while competing in various competitions, culminating in his being awarded the title of Meilleur Ouvrier de France in pastry in 2007.

He then continued his career in London, where he spent a year helping to develop a pastry range for the opening of a new establishment. On returning to France, he opened his own pastry shop in Paris, which he ran for around 3 years.

Having settled in the south of France several years ago, Christophe Rhedon is developing a pastry production workshop and a shop in Argelès-sur-Mer. Alongside this, he continues to teach in France and internationally. For over 25 years, he has shared his expertise around the world, teaching in more than 35 countries.

For VoilaChef, Christophe Rhedon shares his expertise through 3 creations designed for the festive season: the Vanilla and citrus entremets yule log, the Exotic escape entremets yule log and the Chocolate and hazelnut entremets yule log. These 3 courses offer an insight into his working methods and his approach to building an entremets, from preparing its individual components to assembly and finishing.