Who is Ophélie Barès?

Her dynamism and curiosity lead her to starred kitchens in France and around the world.

She started as a food photographer and became a pastry chef. Ophélie Barès has been passionate about cooking since she was very young. In order to stand out, Ophélie Barès decided to enroll at Ferrandi Paris, planning to spend one or two years there, before moving definitively to pastry making. She supplemented her training with an internship at the Hotel Meurice and learned a lot from Camille Lesecq, then pastry chef to Yannick Alléno. In just one year, she obtained her CAP/BEP and decided to pursue a career in pastry making.

Ophélie Barès eventually stayed there for more than two and a half years, rising through the ranks. In 2008, the young woman joined the Ritz team and met pastry chef Claire Heitzler, who became for her a true mentor. After three years, Ophélie Barès joined pastry chef François Perret at Shangri-La, before becoming assistant pastry chef at Cheval Blanc in Courchevel and then head pastry chef at the Auberge du Jeu de Paume hotel in Chantilly. During her stay, the hotel was awarded 2 Michelin stars.

The same year he participated and won the competition Qui sera le prochain grand pâtissier ? (Who will be the next great pastry chef?), but also the title of Pastry Chef of the Year by Le Chef magazine.

Since 2017, Ophélie Barès has also been advising and preparing pastry menus for several starred restaurants, boutiques and cafés in France and abroad. She currently runs a patisserie in Asnières, called Encore.

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