Yann Brys is an acclaimed French pastry chef, known for being awarded the prestigious title of Meilleur Ouvrier de France (MOF) in 2011 and for creating the famous Tourbillon technique, which revolutionized the art of decorating pastries. He is currently in charge of the Tourbillon Pastry Shop and works as a consultant for the Evok Hôtels group.
Yann Brys began his career at a very young age, fascinated by the world of pastry. After completing his studies at the Toulouse Culinary School, he worked alongside great masters such as Philippe Urraca, another MOF, who played a key role in his training. He later honed his skills at some of France's most prestigious establishments, including Fauchon, where he worked with celebrated chef Sébastien Gaudard, and the Parisian hotels Concorde Lafayette and Bristolu200b.
In 2001, Brys joined Dalloyau, one of France's oldest pastry houses, where he served as creative director until 2014. During this time, in 2009, he developed his famous Tourbillon technique to decorate cakes with a perfect spiral. This technique is now used worldwide and has left an indelible mark on contemporary pastry.
In 2018, Brys opened his own pastry shop, Tourbillon, in Saulx-les-Chartreux and continues to expand his empire with another location in Paris, at the Hotel Brach. He also works as a pastry chef for the Evok Hôtels Collection group, creating exclusive desserts for several luxury hotels such as the Hotel Nolinski and Sinneru200b.
In addition to his work in France, Brys is also known for his commitment to spreading pastry culture internationally, especially in Asia, where he regularly gives courses and master classes. He is also an ambassador for major brands such as Elle & Vire.
