Samuel obtained his Scientific Baccalaureate in a general high school. He then decided to specialise in bakery and passed his baker's CAP. He then completed a CAP in pastry-making and a CAP in chocolate-making and confectionery. He then passed his BTM in pastry making and his Brevet de Maîtrise at the INBP school.  He took part in various competitions and was ranked in many of them, such as the 2017 International Glacier Trophy where he came 3rd, or the European Art Sugar Championship in 2021 where he finished 4th. 
Samuel has also worked for many companies such as Stéphane Glacier (Meilleur Ouvrier de France and World Champion). He will join the team of the Ecole Nationale Supérieure de Pâtisserie in July 2022 and pass on his passion to his students.