Meilleur Ouvrier de France 1993 – Cuisine
Philippe Gobet hails from the Beaujolais area and grew up with eight brothers and sisters in a family where cooking was an important occupation. A genuine gourmet, he followed his passion by obtaining a CAP and BEP in cookery , joining the brigade of Georges Blanc (3 Michelin stars) as a chef and pastry chef, opening a restaurant in Lyon called Les Enfants Terribles, ...
But it is his exceptional 13 years cooperation with Joël Robuchon, as a Chef of his restaurant Jamin before moving to the restaurant Joël Robuchon in Paris, that proved decisive for the next stage in his career.
Followed 18 years of successful collaboration with the Ecole Lenôtre Paris as a Professor of Cuisine and Patisserie, Director of Vocational Education and then Director of the school itself.
Since 2015, he has shared his talent at EHL and manages numerous development projects.
Vice-Champion of France, Desserts 1991
Member of the French Chocolate Academy
Gold medal of French chefs
Member of the French Culinary Academy
Silver medal of the City of Paris
Author of patisserie books