An alumnus of Ecole Nationale Supérieure de Pâtisserie (ENSP) and holder of a CAP in Pastry and in chocolate, Jeremy Delteil pursued his training with Bruno Montcoudiol (MOF and World Champion of pastry) then worked in Paris for Claire Damon (Des gâteaux et Du Pain) and Jean-Thomas Schneider (Café Pouchkine). In 2012, he joined ENSP where he became Chef Instructor and Educational Consultant. In addition, Jeremy regularly produces recipes for magazines such as Thuriès Magazine and So Good Magazine.