Anthony FRESNAY
Pastry Chef : 1 restaurant Guided by the riches of nature and good produce, Anthony Fresnay has chosen pastry-making as his playground. He is head pastry chef at La Pyramide in Vienne, alongside Taira Kawamura.
Before he was a pastry enthusiast, Anthony Fresnay had imagined being in the kitchen as a chef. He studied cookery at the Lycée Hôtelier de Blois, in the Loir-et-Cher region of France, and completed several internships in the kitchen. To perfect his skills and complete his career path, the chef decided to obtain a "mention complémentaire" in pastry-making.
A career marked by encounters
He first joined Régis Marcon's ranks as a chef, returning to his initial training, and then continued his career during the winter at the Chalet du Mont d'Arbois in Megève. After three years spent exploring different positions, he was keen to move on and change establishments. That's when Régis Marcon offered him the chance to become head pastry chef, an opportunity Anthony seized without hesitation.
From then on, his career focused exclusively on pastry-making. In 2009, he joined the brigade at La Pyramide, where he stayed for four years, before joining La Bouitte for seven years. But the seasonal life eventually proved its limits. As luck would have it, a pastry chef position became available at La Pyramide. Since 2020, he has been working there again as head pastry chef, this time in partnership with Taira Kawamura.
Working in pairs at La Pyramide
Anthony Fresnay and Taira Kawamura work together at La Pyramide. "Taira is originally from Japan, so we work really well together. There's a kind of complementarity in our work, but it also allows for a better work-life balance, which is really great."
Together, they create each dessert: "Theplate is created by two of us. One of us has an initial idea, which we work on and flesh out together each time. It's a very interesting way of working, and we go further together."
Nature at the heart of creation
To develop his pastries, the chef focuses on what nature has to offer, season after season. A great deal of work is done around fruit, and in particular "good produce": "The hardest thing, I find, is finding good produce. For example, I work with a producer who supplies me with top-quality pears! When the product is great, you just have to manage to sublimate everything you bring around it."
With Régis Marcon, Anthony Fresnay learned to work with plants. at La Pyramide, he picks his own plants, then imagines combinations with fir, elder, acacia...
Alongside Taira Kawamura, the chef has been nominated in the Pastry Chef of the Year 2026 category by Gault&Millau.
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