Renowned professional in the pastry and catering field, with more than 35 years of experience, Frederic Bourse in the last 15 years has been working as an international consultant of pastry, chocolatery and gastronomy, as well as demonstrator, trainer and teacher.

Born in Tours, France, a land of which he still conserves a passion for cooking and pastry, and in which he begins and deepens his training among the most important pastry shops including Pierre Hermè in Paris and in the most famous restaurants of France, as Charles Barrier to name a few.

In 2004 he became a member of the jury for MOF (Best Pastry Chef and Chocolatier of France), and in 2010 in Tokyo became a member of the jury to proclaim the best pastry shop of Japan.

He won the gold and bronze medal in the international competitions of Pastry at the Hotelympia in London and at the Coupe de la Ville d'Evry for sculptures in artistic sugar.

Over the years, in addition to the numerous consultancies he carries out all over the world, he is Chef Patissier at the following facilities: Harry’s Bar and Claridge’s Hotel in London, consultant for Savoy Hotels and Four Season in Milan.

Since many years he lives in Italy, and thanks to his experience in the world and a lot of awards, they have established the state-of-the-art quality level, is dedicated to high-end pastry consultancies that lead him to travel to the 5 continents.

An eclectic and creative professional, master of the most refined techniques, both in traditional pastry and in the most innovative, the pâtissier chef Bourse is a master for the accuracy of his presentations and in suggesting novelty and originality.