After a BEP in Food Science with specialisation in Bakery and Pastry, Fabien Giorgian obtained his BTM in Pastry  in 2011. Originally from Grenoble, he enriched his career through different experiences, between 2011 and 2015, as Pastry Chef especially in the South Of France (La Cabane de l'écailler, Jean-Luc Pelé, SAM) and in London (Didier's Patisserie). He completed his training with a BM in Pastry arts in 2016 before joining the ENSP team as Chef instructor