Jonathan Chauve

Jonathan Chauve is a Chocolatier Pastry Chef and Artistic Director at Chocolaterie Weiss.

He began training in pastry at the age of 16 and quickly joined a team of pastry chefs within a Relais Desserts establishment. This first experience instilled in him the discipline and high standards of the profession, particularly in chocolate and pastry, fields that immediately became his passion.

After earning a vocational diploma (BEP) in pastry, chocolate, confectionery, and ice cream, he continued his training with an advanced qualification and refined his skills in various boutique pastry shops. He also developed a specialization in ice cream and competed in contests such as Meilleur Apprenti de France, formative experiences that pushed him to constantly challenge and surpass himself.

After serving as Head of Production in a bakery-pastry shop, he chose to broaden his horizons and moved abroad at the age of 25. A year in Australia followed by time in Thailand allowed him to discover new cultures, different working methods, and fresh sources of culinary inspiration.

Upon returning to France, he joined the École Nationale Supérieure de la Pâtisserie as an instructor for more than five years. There, he passed on the knowledge acquired over a decade of training and professional experience to students from diverse backgrounds, ranging from career changers to more advanced professionals.

Originally from the Saint-Étienne region, he later joined Maison Weiss, a chocolaterie he had known since childhood, as Artistic Director. This role allows him to combine creativity, innovation, and transmission. He contributes to the development of new chocolates and pralinés, creates inspiration booklets for seasonal launches (Easter, Christmas), and supports artisans, restaurateurs, pastry chefs, and chocolatiers, in implementing and showcasing the products.

Committed to the origin of raw materials, he travels to plantations and meets producers to better understand the work behind cocoa. For him, an exceptional chocolate can only exist with exceptional cocoa beans. This close connection with producers fuels his creativity and gives meaning to each of his creations.

For VoilaChef, Jonathan Chauve presents three chocolate creations: an irresistible blond chocolate and caramel Petit Beurre, the Madinina chocolate bar made with Grand Cru Martinique chocolate, and an indulgent molded creation, the caramelized popcorn chocolate egg.