Sirha Omnivore Paris & Paris Coffee Show 2024

MD

Marius Dufay

Mirazur

Chef Pâtissier

Description

Marius Dufay grew up in Normandy, near Deauville, where his father managed the catering division of the Lucien Barrière Group in Pont-L'Évêque. From the age of 14, he naturally gravitated towards pastry, choosing his establishments with care. He began his career at Pierre Hermé, then moved to Dalloyau under Yann Brys (MOF 2011). After earning his CAP, he joined Thierry Marx at Mandarin Oriental** and worked with Nicolas Bernardé (MOF 2004) for his BTM. Marius continued his career at Pavillon Ledoyen***, Hôtel Saint James*, and with Alan Geaam*. After gaining experience at Delos and Hôtel du Castellet***, he became a pastry chef at Rivéa at Alain Ducasse’s Byblos in Saint-Tropez.

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Omnivore Pastry Time
Sep 10, 2024
5:20 PM5:55 PM

Marius Dufay

Marius DufayMirazurChef Pâtissier
Description
Marius Dufay grew up in Normandy, near Deauville, where his father managed the catering division of the Lucien Barrière Group in Pont-L'Évêque. From the age of 14, he naturally gravitated towards pastry, choosing his establishments with care. He began his career at Pierre Hermé, then moved to Dalloyau under Yann Brys (MOF 2011). After earning his CAP, he joined Thierry Marx at Mandarin Oriental** and worked with Nicolas Bernardé (MOF 2004) for his BTM. Marius continued his career at Pavillon Ledoyen***, Hôtel Saint James*, and with Alan Geaam*. After gaining experience at Delos and Hôtel du Castellet***, he became a pastry chef at Rivéa at Alain Ducasse’s Byblos in Saint-Tropez.
All sessions
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