The twenty nine year old Swiss chef and grandson of a cheesemaker began his career as a commis patissier at the Auberge et Clos des Cimes in 2005 and has since worked with some of the greatest French chefs throughout France with five being Michelin star establishments.
In 2008 Yoan became head of patisserie at two Michelin star restaurant Nicolas Le Bec in Lyon before moving to three Michelin star restaurant Regis et Jacques Marcon in 2010. Following three years at Regis et Jacques Marcon he was appointed as second pastry chef at the Monte Cristo in Castellet, France under Christophe Bacquuie.
His style has been influenced by all the chefs he has worked with and Yoan admires the skill of Philippe Conticini who was the first pastry chef to reduce the sugar levels in patisserie. From this influence Yoan endeavours to lower the sugar levels in his desserts and focuses on finding the 
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