Originally from Corsica, Thomas Paoli obtained a CAP Pâtissier, followed by an additional qualification. For three years, he worked in Belgium, where he honed his professional rigour and mastery of the art of pastry making. In 2024, he won the Stéphane Glacier International Sugar Art Trophy. Thomas Paolli then joined the Ecole Nationale Supérieure de Pâtisserie as a training chef, passing on his expertise to new generations.