Jeffrey Cagnes

Jeffrey Cagnes is a French pastry Chef known for reinterpreting the great classics of pâtisserie with generosity, modernity and precision.

He discovers his calling during a work placement with pastry Chef Pascal Caffet. After gaining experience in several Parisian establishments, he joins Hédiard as Head Pastry Chef, helping to develop the group’s pastry offering.

He then continues his career at Brasserie Thoumieux and its fine dining restaurant, alongside Chef Jean-François Piège. This experience broadens his approach to flavour and leads him to develop less sweet pastries in which every ingredient can fully express itself.

In 2013, Jeffrey Cagnes becomes Head Pastry Chef at Monsieur Bleu and Le Flandrin in Paris. It is here that he creates his Pavlova, which becomes one of his signature desserts.

The Chef then takes the helm at Maison Stohrer, the oldest pâtisserie in Paris. During this time, he writes Le livre de pâtisserie Stohrer, featuring pastries such as baba, puits d’amour, traditional religieuse and mille-feuille, with step-by-step recipes. As Executive Chef, he breathes new life into French pastry classics, including rum baba and puits d’amour, combining respect for tradition with technical precision and contemporary presentation.

In 2021, he establishes Maison Jeffrey Cagnes Paris and opens several boutiques and a production workshop in the Paris region. There, he develops a style deeply inspired by his Mediterranean roots, family memories and the pleasure of sharing. His pâtisserie stands out for its generous, clearly defined creations, bold flavours and refined aesthetic.

Sharing his knowledge also plays an essential role in his career. Through demonstrations, masterclasses and his many exchanges with the public, Jeffrey Cagnes explains his techniques with clarity, seeking to make high-end pâtisserie more accessible.

In 2023, he publishes La Pâtisserie de Jeffrey Cagnes, revealing his signature creations, inspirations and vision of pâtisserie guided by flavour and emotion.

In 2026, Jeffrey Cagnes begins a new chapter in his career by developing a fully independent project. He also continues creating pastries for the Coffee Club at CUPRA City Garage, La Madeleine, in Paris. In this space where pâtisserie meets design, he develops exclusive creations, limited editions and original culinary experiences.

Alongside this, the Chef is preparing new projects in France and internationally, as well as a forthcoming opening, with details to be announced soon. This new direction reflects his desire to return to the essentials: creating freely, imagining distinctive experiences and continuing to convey emotion through pâtisserie.

For VoilaChef, Jeffrey Cagnes shares several of his signature creations, including his towering traditional religieuse, elegant Pavlova, tarts decorated with pearls of whipped ganache, croissant nests filled with rice pudding, and mille-feuille topped with a striking Napoleon glaze.

He also teams up with Chefs Cyrille Van Der Stuyft and Philippe Conticini to present creations that place technical mastery, indulgence and the sharing of knowledge at their heart.