Jonathan CHAPUY

Pastry Chef : 1 restaurant At Brasserie Benjamin, pastry chef Jonathan Chapuy deploys his creativity, family heritage and technical mastery, rewarded with three toques and a Pâtissier trophy.

Presentation

Grandson and great-grandson of bakers, Jonathan Chapuy had already announced in kindergarten that he would either be a baker or a cook. "I was an excellent student in secondary school, very academic, with averages above 18/20 most of the time.So I was logically destined to go on to a general second year, but I insisted on going to the CFA in Roanne. He obtained a BEP and then a BTM in pastry-making, while working at Pilati et Clarissou in Roanne and Gimenez in Lyon, and gave up baking, which he found uncreative.

Mentor and inspiration: Michael Bartocetti

Out of curiosity, Jonathan turned to the restaurant business and joined Michael Bartocettiat the Plaza Athén&e acute;e. "Michael is obviously a role model for me, even if I have my own sensibility.We've obviously kept in touch, we regularly send each other photos of our latest creations and, often, we work on the same fragrances and the same associations, without consulting each other". Together, they worked for nine years at the Plaza and the Shangri-La.

Megève and the Brasserie Benjamin take-off

In 2020, Jonathan Chapuy refused to follow Michael Bartocetti at the George V and joined Megève at the Four Seasons alongside Julien Gatillon, then Anne-Sophie Pic and Armando Acquaviva. "Armando and I have been working together for four years. In creating Brasserie Benjamin after the departure of Anne-Sophie Pic, the owners wanted to offer a more accessible, more relaxed venue, with a cuisine that was still very meticulous, but a little more playful. Our three toques and this Pâtissier trophy reward this new direction, and the whole team is delighted".

An award-winning, accessible patisserie

Today, Jonathan Chapuy expresses his creativity in a warm, relaxed setting. His technical mastery, inherited from his apprenticeship with Michael Bartocetti and the great Parisian palaces, is combined with an accessible and friendly approach, offering Megève customers a pastry experience recognized by both guidebooks and critics.