Valentin MILLE

Pastry Chef : 4 restaurants Trained at L’Auberge de l’Ill and Guy Savoy, Valentin Mille, a native of Alsace, is the executive pastry chef for the Yannick Alléno Group, from Alléno Paris (5 toques) to 1947 at Cheval Blanc (5 toques).

Presentation

“It’s always been clear to me: I wanted to do something with my hands, ” he told Le Chef magazine. A native of Alsace, Valentin Mille took his first steps in a small neighborhood pastry shop in Colmar before joining, not far from home, one of France’s oldest top restaurants: L’Auberge de l’Ill (6 toques), run by Marc Haeberlin. Those were two pivotal years, working alongside a team capable of serving up to 140 guests per seating. “ I was very lucky; I eased right into this world. It also showed me that it’s possible to be extremely demanding while still being very human.”

At Guy Savoy, from commis to sous-chef de cuisine in pastry

Seeking a greater challenge, he moved to Paris and joined Restaurant Guy Savoy (6 toques). Starting as a commis, he worked his way up to the position of sous-chef pâtissier alongside Christian Boudard, and also oversaw the desserts at Guy Savoy’s other restaurants, from Chiberta to L’Atelier Maître Albert. It was a rigorous apprenticeship, which he enriched with a curiosity for gastronomy as a whole—from wines to the arts of the table.

From Brisbane to Madrid, then the Yannick Alléno Group

Several years abroad followed, broadening his horizons: Brisbane, Australia; then Hong Kong, where he took charge of the pastry kitchen at a luxury hotel; and Madrid, where he became executive pastry chef at the Four Seasons in 2022. Upon his return to France, he joined Yannick Alléno as executive pastry chef for his group. At Pavillon Ledoyen, he created the dessertsfor Alléno Paris (5 toques), L’Abysse (4 toques), and Pavillon (3 toques), as well as those for 1947 at Cheval Blanc (5 toques) in Courchevel. For Christmas 2025, he collaborated with the chef to create a Yule log inspired by yakisugi, the Japanese technique of charred wood. Committed to passing on his craft, he also teaches at the École Lenôtre.