After completing a baccalauréat specialising in cookery, Théo Bonnet quickly set his sights on pastry-making. In 2019, he enrolled at the ENSP to study for an additional qualification in restaurant desserts. This experience confirmed his choice and he decided to continue with a DSAP to hone his skills. After graduating, he joined chefs Régis and Jacques Marcon to perfect his technique. In 2024, Théo joined the ENSP as an assistant chef and then became a chef trainer, keen to pass on his know-how and his passion for excellence.