After graduating from the École de Paris des Métiers de la Table, Ilies Coqblin began his career with Raimo ice cream maker, then alongside Gilles Epié. followed by experience at Kaspia Réception.

In 2019, he pursued an entrepreneurial path by opening his own pastry store with a committed eco-responsible approach.

Today, as a chef trainer at École Ducasse, he encourages the new generation of pastry chefs to excel in the art of sustainable patisserie, passionately sharing his knowledge and entrepreneurial experience.