Born in Geneva, Switzerland, Chef Amaury Guichon started his culinary training at an early age. In 2005, at 14 years old, Amaury moved to France to begin working in savory (BEP) at the Ecole Hoteliere Savoie Leman, where he trained for two years.
The savory sector did not satisfy his passion for the culinary arts. Therefore he moved back to Switzerland to pursue training in pastry. Amaury completed and quickly succeeded 2 years of pastry (CAP) at Wolsberg College from 2007-2009. During those two years he was awarded 1st Place in the Apprentice Chocolate Showpiece Contest.
Discovering his love for working with chocolate, he moved to Paris to complete and excel in the last portion of his pastry education (BTM), at Lenotre. During these two years he won the gold medal of “Best Apprentice of France” ill de France.
In 2011 he returned to Cannes to accept his first leadership role at the Lenotre shop, where he instructed classes for amateurs and mentored five apprentices. He also won the prestigious pastry contest “Les Delices de la Mediteranee”. In 2012 Amaury moved back to Paris and accepted the challenge to become the Executive Chef of Hugo & Victor for all three of their locations in Paris. In 2014 he started his career in the United States at the Jean Philippe Patisserie in Las Vegas where he worked for 3 years.
In 2017 Chef Guichon decided to branch out on his own again, traveling the world teaching his Masterclasses in the finest Culinary Academies, becoming the most followed Pastry Chef on Social Media in the world with over 1 million followers.