Chef François Behuet is the Executive Pastry Chef at Petrossian in New York City.
Born in Caen, France, Behuet discovered his passion for the art of pastry and chocolate at the age of 15 years old, he had already decided it would be his future career. Creating and innovating the traditional pastries, then producing the chocolate with an artistic touch was his real wish.
In 2005, Behuet was employed as a pastry apprentice at Roussel Pastry. Two years later, he moved to Deauville to become a chocolate apprentice at Chocolaterie Les Marianik’s.
With his experience and his ambition, he decided to become a Chocolate demonstrator which led him to travel across France to many events around the Chocolate and confectionery. He founded “Frou2showcolat” with the desire to share his passion by offering gourmet classes for non-professionals of all ages.
In 2012, Behuet moved to Paris with the intention of gaining expertise in chocolate. His will was to learn the new manufacturing techniques in the world capital of pastry. He was employed as the production manager of the chocolate bonbons at Chocolaterie Jadis et Gourmande.
New York was his next destination. He worked with Chef François Payard as the Executive Chocolate Chef for 3 years.
Chef François Behuet will be participating in the chocolate competition tryout for Team USA 2019, August 14-15, 2017, at Grand Rapids Community College in Grand Rapids, Michigan.