A brilliant pastry professional and teacher, Chef Johan Martin does not doubt in saying that a professional pastry chef must have five qualities: courage in a demanding profession, curiosity to keep learning, gourmandise to enjoy what is done, generosity to share learning and pedagogy to successfully transmit knowledge.

His innovative approach towards viennoiserie and pastry products in absolutely mind-blowing, followed and put in practice by many of the pastry professionals today worldwide. He has authored 2 professional pastry books: Top Desserts (2012) and “Signature: Entremets & Petits Gateaux” (2017).

He has worked at a number of prestigious pastry and chocolate shops in France before becoming a Teacher for Bellouet Conseil in Paris for 10 years. Today he is an independent pastry consultant while continuing to travel around the globe for masterclasses and demonstrations.