Meet Clément Nadeau

International Pastry Chef
Career path
Clément Nadeau trained for two years at La Boucarde, a bakery and cake shop located in his hometown of Angoulême. Following this apprenticeship, Clément graduated with a CAP/BEP diploma, specialising in pastry, chocolate and plate decoration.

A motivated and ambitious student, he continued to learn under the Paris Chamber of Commerce where he gained his Certificate of Proficiency. When he was 22 years old, he joined the team at Maison Darras in Versailles as a pastry chef. In his opinion, this was a rich experience that helped him to expand his skills, know-how and creativity.

Eight years later, he was keen to see more of the world and to discover new cultures. He left his workplace in Versailles and headed to New York. Once there, he worked for a year as a pastry chef at the Mille-feuille bakery, and then as a sous-chef at Maison Kayser. Enriched by these two different experiences which taught him new ways of working, he returned to France in 2015 with a new style and new flavours.

At that point, his career took a new direction: he decided to cease making cakes and pastries and focus instead on recipe design and teaching the know-how he had acquired. He worked with Christophe Michalak as an instructor in the Master Class. This role provides ample opportunity to work with customers and, above all, to give free rein to his creativity.

Given his liking for working closely with customers and his outward looking mindset, it was a natural progression when he joined La Maison de la Crème Elle & Vire® in August 2016. He travels to our distributors around the globe to present our products in ever more delicious recipes.
Favourite childhood dessert
“Flan”
Guilty pleasure
“A chocolate éclair!”

Ask your question to the chefs

Contact them by email

lamaisondelexcellence@savencia.com