Jonathan CHAPUY

Pastry Chef : Benjamin Pâtissier trophy 2026 in Auvergne-Rhône-Alpes, Jonathan Chapuy creates the desserts at Benjamin (3 toques) in Megève, blending family heritage with technical mastery honed in Parisian palaces.

Presentation

The grandson and great-grandson of bakers, Jonathan Chapuy announced as early as nursery school that he would be a baker or a cook. “I was an excellent student at secondary school, very studious, with averages above 18/20 most of the time. So I was logically destined for general high school, but I insisted on going to the CFA in Roanne.” He earned a BEP and then a BTM in pastry, while working at Pilati and Clarissou in Roanne and at Gimenez in Lyon, and turned away from baking, which he found insufficiently creative.

Alongside Michael Bartocetti in Parisian palaces

Out of curiosity, he turned to restaurants and joined the Plaza Athénée under Michael Bartocetti. “Michael is obviously a role model for me, even if I have my own sensibility. We’ve kept in touch, we regularly send each other photos of our latest creations and we often work on the same flavours and pairings without consulting each other.” Together, they worked for nine years, at the Plaza Athénée and then the Shangri-La.

In Megève, haute couture brasserie pastry

In 2020, rather than following his mentor to the George V, Jonathan Chapuy joined the Four Seasons in Megève, alongside Julien Gatillon, then Anne-Sophie Pic and Armando Acquaviva. “In creating Brasserie Benjamin after Anne-Sophie Pic’s departure, the owners wanted a more accessible, more relaxed venue, with cuisine that is still very refined but more playful.” At Benjamin (3 toques), his technical mastery combines with a generous, convivial approach, rewarded in 2026 with the Pâtissier trophy at the Gault&Millau Tour Auvergne-Rhône-Alpes.