Rémi Chatelain, an experienced pastry chef with nearly 20 years of experience, began his career by earning a CAP in pastry, chocolate making, and confectionery in Lyon. He later obtained a Master's Certificate from the National Institute of Bakery and Pastry.

After two successful expatriations in Brazil and Norway, he became a pastry instructor at the CFA de la Gastronomie under Christian Têtedoie. In July 2023, he joined Ecole Ducasse alongside his former mentor and chef instructor, Damien Paineau. He is excited about this new adventure in teaching.