Originally from Villefranche-sur-Saône, Christian Faure was schooled at Eculy Dardilly in Lyon,
where he studied under Chef Joseph Aimar, M.O.F, and Chef Jacques Joubert, M.O.F.
He began his career under the mentorship of Chef Marc Muzeau at the restaurant La Collone. At
the age of 18, Chef Faure was named Chef de Poste at the world’s oldest and most famous pastry
company, Dalloyau, an extraordinary accomplishment for someone so young.
While in his early twenties, he garnered recognition amongst his peers as Gold medalist of
competitions such as the Concours Gastronomique d’Arpajon, La Confédération des Glaciers, La
Confédération des Pâtissiers du Japon. In 1986, he opened his own successful catering business
just outside of Paris, Maisons Victorine, Citronnelle and Sésame. In 1991, he was contacted by Flô
Prestige in Paris where he became corporate pastry chef and in 1992, was sent to the South of
France to open their first location in Nice. He remained in the South of France where he was
hired by Chef Christian Willer, Executive Chef of the Palace Martinez in Cannes as Pastry chef of
the Grand Hôtel in Cap Ferrat, with one-star Michelin restaurant, Le Cap. After three years at the
Grand Hôtel he went to the Royal Riviera Hotel where he was encouraged by its owner, Willy De
Bruyn to compete for the title of Meilleur Ouvrier de France. In 1997, he was awarded the
prestigious title and in 1999, he became Executive Pastry Chef of the world-renowned Hôtel de
Paris in Monaco where he
worked with Alain Ducasse at the three-star Michelin restaurant, Louis XV. During his tenure at
the Hotel de Paris, he also served the Royal Palace of Monaco. Chef Faure was often called upon
to travel with his Royal Highness, Prince Albert of Monaco, preparing sumptuous events around
the world such as New York (at Le Cirque with Jacques Torres), Washington, D.C., Salt Lake City
(for the 2002 Olympics), Taipei, and London.
In 2003, Chef Faure embarked on a new adventure, accepting the position as Executive Pastry
Chef for the opening of the Five-star Royal Hotel in Beirut, Lebanon. After the opening, he
accepted a position as Executive Corporate Chef of Circle Management Group and Sofil Catering
where he oversaw their extensive operations including six theme restaurants, Patisserie and
Catering, Weddings and corporate receptions, serving up to 6000 guests.
Chef Faure is also a member of the Academie Culinaire de France and has served on the
Organizing Committee of the Coupe de Monde de Patisserie in 2003 and 2005. He has been
named “Best Pastry Chef in the World” by the American Academy of Hospitality Sciences when
he received the legendary Five Star Diamond Award.
Chef Faure joined LE CORDON BLEU Ottawa Culinary Arts Institute in November 2006 as Chef
Pastry Instructor, and Executive Pastry Chef of the award-winning Le Cordon Bleu Signatures
Restaurant, the only CAA/AAA Five Diamond restaurant operated by a culinary school.
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