Claire Laurent
Executive Pastry Chef
- Based
- Lyon
- Works across
- 2 regions
- Languages
- French, English
- Experience
- 17 years
Laurent has run pastry for a Michelin two-star and for a 900-room convention hotel, which is a wider range than it sounds — one demands a plated dessert nobody has seen, the other demands 900 identical ones at the same moment. She consults on both, and on the banqueting problem in between, where most hotel pastry programmes quietly lose money.
“Pastry is the only section where the maths is visible on the plate.”
Chef Score
Scored from verified history.
Seven axes, each built from confirmed employment, scope and references — not from self-assessment. The composite is the mean of the seven, shown for comparison rather than ranking.
87
/ 100
- Culinary
- 95
- Leadership
- 86
- F&B Management
- 81
- Cost Control
- 90
- Menu Development
- 93
- Pre-Opening
- 79
- Sustainability
- 85
Expertise
What Claire is brought in for.
Every tag here is a filter in the directory, so a business searching for exactly this work will find this profile.
Cuisines
- French
- Modern European
Specialities
- Pastry
- Bakery
- Menu Development
- Training & Development
- Cost Control
Positions
- Pastry Chef
- Executive Chef
Available for
- Culinary Consulting
- Menu Consulting
- Masterclass
- Product Development
- Brand Collaboration
Locations
- Lyon
- Paris
- Doha
Services
Engage Claire directly.
Dessert Menu Development
Plated dessert programme costed and specified for the brigade that will actually make it.
from €5,800
Banqueting Pastry Model
High-volume pastry production designed for margin: batch sizing, hold times and labour.
from €7,200
Pastry Masterclass
Two-day technical masterclass for hotel and restaurant pastry teams.
€3,600 / day
Career
Where the score comes from.
- 2020
PresentExecutive Pastry Chef
Maison Céleste
Lyon, France
- 2016
2020Pastry Chef
Sheraton Grand Doha
Doha, Qatar
900 rooms, 1,800-cover banqueting
Recognition
- 2022Pastry Chef of the YearRelais Desserts
What we confirmed
Maison Céleste
Executive Pastry Chef · 2020–Present
Position confirmed with Executive Chef
Institut Paul Bocuse
Diplôme de Pâtisserie · 2006–2008
Qualification verified with the institute
Employment is confirmed with the employer directly rather than with a contact supplied by the candidate, and qualifications with the awarding institution.
Work
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