Portraits

Introducing C3 Judge Claire Heitzler

On October 22, 2018, Valrhona will be home to 8 of the world's top Pastry Chefs as Valrhona’s C3 (Chocolate Chef Competition) Final begins. The winning pastry chef will be determined by a panel of world-class chefs. Curious to know more about the judges? The fourth judge we would like to introduce is Claire Heitzler.

 

chef

BIO

Claire Heitzler started by studying general cuisine before specializing in pastry with Thierry Mulhaupt in Strasbourg. To continue her education, she began working as a pastry chef at Troisgros in Roanne. She then went on to work with Georges Blanc in Vonnas, and Jean-Paul Abadie in Lorient.

In 2003, eager to discover the world, Claire became the Pastry Chef at L’Oranger Restaurant in London. A year later, Alain Ducasse offered her the opportunity to become the Pastry Chef of his new restaurant Beige Alain Ducasse in Tokyo, Japan. She stayed there for three years, then became Executive Pastry Chef at Hotel Park Hyatt in Dubai, handling the hotel’s 10 restaurants.

Claire then ventured back to Paris to oversee the Pastry Department, at the Hotel Ritz, along with Chef Michel Roth. In 2010, she became Pastry Chef of the Lasserre Restaurant where she received recognition for her “Séquence Sucrée”, an audacious menu dedicated to Pastry, using both fruits and vegetables while respecting the traditional hierarchy of a menu.

In 2016, Claire Heitzler became the Creative Director at Ladurée. There, she updated the company’s patisseries, and worked on the quality and seasonality of the products sold in the French and international boutiques.

Claire Heitzler's Instagram account

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