Anthony Coquereau

Fouquet’s

Chef pâtissier executif

Description

Anthony Coquereau had a passion for bread-making from an early age, and soon turned to pastry-making. Driven by the challenge and the desire to measure himself against the great Parisian houses, Anthony Coquereau moved to Paris to join the Ladurée teams, where he became demi-chef de partie before working alongside Claire Heitzler. Anthony Coquereau's perpetual desire to improve and surpass himself led him to seek experience in the hotel business. It was with Gaëtan Fiard that he joined the Hôtel Lutetia, first as chef de partie, then as first chef de partie. A year later, he followed his mentor to the Terre Blanche Resort, where he became sous-chef pâtissier. In 2019, he became sous-chef pâtissier to François Daubinet at Fauchon, before being spotted by Chef Eric Frechon. Frechon invited him to join Le Restaurant Drugstore in 202. Anthony joined the Hôtel Barrière Fouquet's Paris team in March 2022 as Pastry Chef.