Bruno BACCATI

Trained as a pastry chef, 2-toque chef Bruno Baccati is at the helm of Le Pompon, one of the most innovative restaurants in Cannes.

Presentation

Before devoting himself fully to cooking, Bruno Baccati took up pastry-making. In 2000, he took a complementary diploma in restaurant desserts at the Lycée Professionnel Paul Valéry in Menton.

The young man first worked as a commis pâtissier alongside Christophe Niel atGray d'Albion in Cannes. In 2001, he continued his training with Lilian Bonnefoi at the Hôtel du Cap-Eden-Roc in Antibes, and with Alain Llorca in Mougins. With a thirst for adventure, Bruno Baccati took uphis first position as head pastry chef in Moscow, at Café Calvados, on the recommendation of Alain Llorca, who had put together the establishment's menu.

On his return to France, Bruno Baccati landed at the Pourcel brothers' Jardin des Sens in Montpellier, where he started from scratch. But motivated, he quickly (re)climbed the ladder, and in 2010 switched to cooking, offering his services as a self-taught chef to private clients on yachts. After eight years, in 2018, he was presented with a great opportunity: to takeover Le Pompon restaurant in Cannes with Gwladys Gros, a partner he had met on boats. He quickly breathed new life into the restaurant. Bruno Baccati cooks by instinct, according to what he finds on the market and withproducers. With his background in pastry-making, he offers sweet and savory dishes and savory and sweet desserts.

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