Meet Alexandre Sohm

Career Path

Alexandre Sohm discovered pastry at 13 years old, when attempting to make macarons for his older sister’s birthday sparked a passion that quickly took hold. Week after week, he immersed himself in experimentation and creation in his parents’ kitchen — the first steps of a vocation that soon became undeniable.

When came the time to choose a professional path, the direction was clear. Alexandre joined the hospitality school of La Rochelle, earning his Baccalauréat and BTS, and specializing in plated desserts. Over those six years, he refined his technical and creative skills in some of France’s most iconic gastronomic establishments, including L'Oustau de Baumanière under Glenn Viel (3 Michelin stars), and Le Pré Catelan with Frédéric Anton (3 Michelin stars, MOF 2000).

Returning to La Rochelle, Alexandre took on the role of Head Pastry Chef at Impressions, Chef David Etcheverry’s gastronomic restaurant. His journey then led him to Paris, where he joined the iconic Maison Ladurée. Working with Julien Alvarez (World Pastry Champion 2011), he progressed from R&D Assistant to Project Manager, before stepping in as Pastry Chef of the Champs‑Élysées boutique — a role that further affirmed his leadership and artistic vision.

In October 2025, Alexandre joined La Maison de l’Excellence Savencia®, marking the beginning of a new chapter. Alongside Maxime
Guérin and Benjamin de Closets, he develops innovative and indulgent creations, shares his expertise with clients, and contributes to shaping the next generation of dairy‑based products.

Favorite childhood dessert

« My father’s chocolate tart! »

Guilty pleasure

« The rice pudding from Baumanière » (3 Michelin stars)