Philippe Conticini

Philippe Conticini is a French chef and pastry chef born August 16, 1963 in Choisy-le-Roi, Val-de-Marne.

Distinguished for both his sweet and savoury efforts, he is considered by his peers and by the media as one of the figureheads of contemporary French and International gastronomy.

Having worked in France, in the United States and in Japan, he conceived four innovations which transformed the international world of cookery. He notably invented the verrines, which display in a vertical and transparent container dishes traditionally served horizontally in plates, in 1994.

After receiving several awards and working in Michelin-starred restaurants (La Table d'Anvers, Petrossian...), he is the confounder and head pastry chef of the Pâtisserie des Rêves, a patisserie with outlets in France, Japan and the UK. He is especially concerned with the transmission of emotions through his culinary works and the popularization of such a work on taste.

Very active in the media, he intervened in 2012 in the show Le Meilleur Pâtissier on French TV Channel M6.

Born August 16, 1963 in Choisy-le-Roi, Philippe Conticini literally spends his childhood in his parents’ kitchens at the Restaurant du Rocher in Vitry (Val-de-Marne), then at the Michelin-starred Restaurant du Parc in Villemomble (Seine-Saint-Denis). His apprenticeship starts in 1980 at Alain Dutournier's double Michelin starred Trou Gascon, just before taking on pastry-making at Maxim's Roissy outlet.

After getting his CAP (French equivalent of a British NVQ in pastry, frozen dessert-making and chocolate-making he starts his career in 1983 as a pastry assistant at Jacques Chibois' double Michelin-starred Gray d'Albion, which he leaves for Peltier in 1985.

In May 1986, he opens the restaurant La Table d'Anvers (one Michelin star), rated 17/20 on the Gault Millau guide), a restaurant he co-owns and where he is head pastry chef until 1998. During that time, he changes the pastry codes by incorporating techniques originally used only in savoury cooking (reduction of sauces, minute cooking, deglazing, seasoning... …).

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