Yann Brys

After completing his studies at the Toulouse hospitality school, he developed a passion for pastry making and joined prestigious establishments such as those of Philippe Urraca (Meilleur Ouvrier de France), Fauchon, Hotel Le Bristol under the leadership of Gilles Marchal, and Maison Dalloyau…

It was within this venerable institution that everything accelerated for him: he became the right-hand man to Meilleur Ouvrier de France Pascal Niau, before stepping into the role of Creative Director after winning the title of Meilleur Ouvrier de France Pâtissier himself in 2011.

Today, while his tourbillon (swirl) technique - invented in 2004 - has taken the world by storm, he showcases it under his boutique Tourbillon by Yann Brys, located in Saulx-les-Chartreux in the Paris region.