After having acquired the basics in the beautiful pastry industry, chef Dorian Zonca went to Paris to discover the universe of the prestigious pastry shops.
A short stint at Laduree then over many years at Pierre Hermé allowed him to recognize the importance of attention to detail, to discover excellence in the field and to perfect his technical knowledge.
At present, chef Dorian is a professor in pastry at Bellouet Conseil and has the pleasure of travelling throughout France and also internationally to share his experiences and knowledge.
About Bellouet Conseil Paris
Bellouet Conseil School was established in June 1989 thanks to the collaboration of G. Joël Bellouet, a former professor at the Lenôtre School, and Jean-Michel Perruchon, former executive pastry chef at Fauchon.
Known to all professional pastry chefs throughout France, quality work and devotion to the pastry industry are key to the school’s success.
In 2006, Jean-Michel Perruchon took over the direction of the Bellouet Conseil School when G.Joël Bellouet retired after 18 years of teaching and developing new techniques.
The name Bellouet Conseil is now known to all professionals in the industry internationally, and the School is made up of highly experienced professors and ambassadors around the world.