{"id":3681,"date":"2023-10-25T04:29:59","date_gmt":"2023-10-25T14:29:59","guid":{"rendered":"https:\/\/serveur-tahiti-vanille.com\/tahiti-vanille\/chefs\/damien-cassart\/"},"modified":"2023-11-24T01:40:42","modified_gmt":"2023-11-24T11:40:42","slug":"damien-cassart","status":"publish","type":"chefs","link":"https:\/\/tahiti-vanille.com\/en\/chefs\/damien-cassart\/","title":{"rendered":"DAMIEN CASSART"},"content":{"rendered":"\n<p><strong>Damien Cassart<\/strong> is does the October 20, 1982 at Namur in Belgium. Grand-nephew of pastry chef and passionate since his young age by bread and cakes made &#8220;home&#8221; by his parents, he was immediately able to impose from the larger.<\/p>\n\n<p>At the age of 15 years, he returned to the school of bakery pastry in Belgium or there will be 4 years. After having started his career at the Sheraton in Brussels, he joined the teams of the hotel de Paris and then the restaurant tripling star <strong>&#8220;The Louis XV *** &#8211; Alain Ducasse&#8221;<\/strong> in Monaco. Pushed by his envy of travel and discovery, he landed then in New York, at the restaurant <strong>Daniel **<\/strong> of Daniel Boulud. It is in 2007 that it will accede to the age of 25 years, to its first place of pastry chef at the restaurant <strong>&#8220;The Louis XV *** &#8220;<\/strong> he already knows.<\/p>\n\n<p>In 2010, he crossed the path of <strong>Yannick Alleno<\/strong> who him will propose a place of pastry chef deputy executive of the hote<strong>l Royal Mansour in Marrakech.<\/strong> It then become pastry chef of this emblematic hotel. In 2013, he was promoted to <strong>Chief executive pastry Group Yannick Alleno.<\/strong> He spent a season at White Horse in Courchevel and then is responsible for instilling a creativity to the Terroir Parisian. Since the <sup>1st<\/sup> July 2014, it occupies the <strong>Pavillon Ledoyen<\/strong> *** ,3 Michelin Stars He now manages all the creations of the intensive group and is in charge of supervising the openings of the side pastry.<\/p>\n\n<p>A mission at the height of its ambitions that Yannick Alleno him has delegated naturally. <\/p>\n\n<p><a href=\"http:\/\/www.yannick-alleno.com\">www.yannick-alleno.com<\/a><\/p>\n","protected":false},"featured_media":1463,"template":"","class_list":["post-3681","chefs","type-chefs","status-publish","has-post-thumbnail","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/tahiti-vanille.com\/en\/wp-json\/wp\/v2\/chefs\/3681","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tahiti-vanille.com\/en\/wp-json\/wp\/v2\/chefs"}],"about":[{"href":"https:\/\/tahiti-vanille.com\/en\/wp-json\/wp\/v2\/types\/chefs"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tahiti-vanille.com\/en\/wp-json\/wp\/v2\/media\/1463"}],"wp:attachment":[{"href":"https:\/\/tahiti-vanille.com\/en\/wp-json\/wp\/v2\/media?parent=3681"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}