Growing up north of Paris, Dominique began his culinary education at sixteen, apprenticing in a restaurant kitchen before going on to complete his compulsory military service. Upon his return, drawn to the precision and science of pastry, he set his sights on Paris, eventually landing at Pâtisserie Peltier. A year later, and already on his way to becoming an accomplished pâtissier, Dominique made what would be an invaluable choice when he joined the legendary Fauchon. He would spend seven years there under Master Pastry Chef Christophe Adam. He made his way up the ranks quickly, focusing first on viennoiserie,
and then on entremets. Working on Fauchon’s unique cakes was revelatory. It taught the pastry chef balance in flavor, texture and aesthetics. This in depth experience provided him with a strong foundation from which he would create exquisite recipes of his own design. Furthermore as the company expanded, Dominique was called upon to travel to many of Fauchon’s boutiques and production facilities worldwide, where he would manage and train an international staff and guide them in the production of Fauchon classics and new desserts.