Tess EVANS-MIALET
Sparkling and dynamic, young pastry chef Tess Evans-Mialet enthusiastically describes her career path. "My parents are epicureans, and my grandfather's brother had a cookie factory in the Cantal region. Maybe that's why I always wanted to work in the food industry."With a technical baccalaureate in hotel and catering in her pocket, she moved to Paris to enrol in the Bachelor's degree in catering at the Ferrandi school. " I'd always been interested in pastry-making, but it wasn't promoted the way it is today. At first, I opted for cooking", recalls the young woman. She soon applied for a job with Claire Damon and worked alongside her for two years at the Des Gâteaux et du Pain boutique in Paris, with the aim of gaining"another point of view".
Tess Evans-Mialet then moved on to a series of prestigious establishments. She worked at Le Meurice with Cédric Grolet before opening Stéphane Manigold's Contraste restaurant in Paris in 2019. "Theteam was young and dynamic, there was a lot of energy."Then she joined Christophe Pelé at Le Clarence (16/20 Gault&Millau)."It was a big step up for me, I learned a lot there."
She then gave in to the call of the mountains and chef Anthony Bisquerra - who has since left - and joined L'Alpaga, in Megève. "I have a real passion for the mountains, just like my father, and after ten years in Paris, I'm happy to contemplate Mont Blanc every day!"But it's a challenge for this young chef to manage pastry for the gastronomic table, room service, a brand-new tea time, a takeaway offer and the bistro. As proof of her success, Gault&Millau awarded her the Jeune Espoir de la Pâtisserie Auvergne-Rhône-Alpes 2023 trophy.
F.H.
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Discover Tess Evans-Mialet in 5 pastries
Tess Evans-Mialet is head pastry chef at the L'Alpaga hotel in Megève. Here, according to her, are the five creations that perfectly represent her world, her evolution, and that are sure to make your mouth water.Our partners
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