In the world of haute pâtisserie, where precision meets poetry, few names resonate with the same quiet brilliance as François Daubinet. At just 36 years old, Daubinet has carved a path through some of the most revered kitchens in the world, blending classical French mastery with an unmistakably modern artistic vision. His journey—from Burgundy to Paris, New York, and now Los Angeles. Daubinet’s formal training began with the prestigious Compagnons du Devoir, where he spent eight rigorous years mastering the discipline of pastry. The institution is known for producing artisans of the highest caliber, and it instilled in him the meticulous attention to detail that would later define his work.
Beyond the kitchen, François Daubinet has become a creative force within the luxury fashion world. His collaboration with Saint Laurent pushed the boundaries of culinary artistry, where he designed an exclusive chocolate collection for the house—transforming confectionery into an extension of high fashion. François Daubinet’s signature chocolates can now be discovered at Saint Laurent’s flagship on Rodeo Drive, offering visitors a rare intersection of couture and gastronomy. His creative reach continues to expand through new partnerships with Alo Yoga, where wellness culture meets elevated culinary design. In Los Angeles, Daubinet’s pastries have quickly become a quiet obsession among high-profile clientele—served to artists, actors, and industry tastemakers who seek not just dessert, but a crafted experience that blends precision, artistry, and indulgence.
Luxury jewelry house Messika invited François Daubinet to reinterpret one of its most iconic creations through pastry, transforming the celebrated So Move XL into a striking optical illusion dessert. Given full creative freedom, Daubinet designed a piece that blurred the line between fine jewelry and haute pâtisserie. The concept was brought to life through a 15 second social media film created in collaboration with photographer Géraldine Martens, capturing the precision, craftsmanship, and artistry behind the edible jewel.
His next chapter took him to New York City, where he joined Financier Pâtisserie, a beloved institution celebrated for its refined pastries and European sensibility. The move exposed him to a new culinary rhythm—faster, louder, and deeply multicultural.
“It taught me how pastry can live in a modern city,” Daubinet told LAPOFLUX during our conversation. “In New York, desserts are not just tradition—they’re part of the lifestyle.”
He trained under Jérôme Chaucesse at the legendary Hôtel de Crillon, refining his technical excellence. Soon after, he joined forces with Christophe Michalak at the iconic Hôtel Plaza Athénée, one of the most celebrated culinary destinations in the world.
There, Daubinet became Michalak’s right-hand collaborator during the launch of the Michalak Masterclass, a project that brought pastry artistry directly to aspiring chefs and enthusiasts.
In 2015, Daubinet stepped into a defining role as pastry chef at Le Taillevent, one of Paris’s most historic gastronomic institutions. The position cemented his reputation as one of the rising stars in French pastry.
Two years later, Daubinet took on a challenge few pastry chefs ever receive: leading international pastry creation for Fauchon.
Passionate about contemporary art and street art, François Daubinet joined forces with French street artist Hopare to create a limited edition dessert titled Fragment. The artistic pastry was presented during a special pop up event held inside a Paris art gallery, where culinary design and visual art came together in a unique creative experience.
Fauchon has long been synonymous with Parisian luxury, but Daubinet brought something entirely new to the storied brand. His pastries became sculptural—minimalist in appearance, yet bold in flavor.
Clean lines. Unexpected textures. Artistic compositions. He wasn’t simply creating desserts—he was designing edible works of art.
“Our goal wasn’t just to innovate,” he explained. “It was to respect the DNA of French pâtisserie while pushing it forward.”
Influence, collaboration, and culinary creativity define the relationship between François Daubinet and the iconic Swiss watchmaker OMEGA. Over the years, the two have built a lasting partnership that merges the worlds of haute horology and haute pâtisserie. From producing creative video content for social platforms to crafting spectacular one off culinary pieces, Daubinet brings the same precision and artistry found in fine watchmaking to his sweet and savory creations. As a close friend of the brand, he is regularly present at OMEGA events around the world and has even designed exclusive culinary compositions for major global moments such as the Olympic Games, where his imaginative dishes reflect the elegance, craftsmanship, and innovation shared by both worlds.
Discover more of his work and creations on Instagram: francoisdaubinet