Meet Kevin Zwygart

Career path

After graduating from the Sorbonne with a degree in English, Kevin Zwygart switched to a career in pastry making, obtaining his CAP diploma in 2013. ​

He went on to specialise in restaurant desserts, working with Guy Savoy at Les Bouquinistes, where he ended up in charge of dessert preparation. ​In 2016, he joined the ranks of the 3-Michelin star Guy Savoy*** restaurant inside the Paris Mint building, as a chef de partie. This experience founded his career. ​

In September 2018, Kévin eventually decided to resume his studies and he began his Brevet Technique des Métiers Pâtissier diploma, aiming to further develop his skills and achieve a higher level of catering training.

For his work-based learning, he chose to come to La Maison de l'Excellence Savencia® to work alongside Nicolas Boussin, Meilleur Ouvrier de France 2000, and Maxime Guérin. He is learning to produce desserts that are technical, innovative and delicious. Kévin’s hard work and bubbly personality mean that he also excels at leading pastry making demonstrations in France, in addition to assisting the Executive Chef on training courses with international pastry chefs.

Favourite childhood dishes:

“The Provençal cooking of my grandmother from Nice.”

Guilty pleasure

“A chocolate éclair!”