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Executive Pastry Chef 

 Yannick ALLENO Group




« We use Vanilla "Grands Crus" from Alain Abel in the majority of our

establishments in France and in the world.


They are of a constant quality and an incredible freshness.

Their perfume sublime our pastry creations.

It is important for me to use products which i know the origin and the producers »







    Damien Cassart is does the October 20, 1982 at Namur in Belgium. Grand-nephew of pastry chef and passionate since his young age by bread and cakes made "home" by his parents, he was immediately able to impose from the larger.


   At the age of 15 years, he returned to the school of bakery pastry in Belgium or there will be 4 years. 

   After having started his career at the Sheraton in Brussels, he joined the teams of the hotel de Paris and then the restaurant tripling star "The Louis XV *** - Alain Ducasse" in Monaco. Pushed by his envy of travel and discovery, he landed then in New York, at the restaurant Daniel ** of Daniel Boulud. It is in 2007 that it will accede to the age of 25 years, to its first place of pastry chef at the restaurant "The Louis XV *** " he already knows.


    In 2010, he crossed the path of Yannick Alleno who him will propose a place of pastry chef deputy executive of the hotel Royal Mansour in Marrakech. It then become pastry chef of this emblematic hotel. In 2013, he was promoted to Chief executive pastry Group Yannick Alleno. He spent a season at White Horse in Courchevel and then is responsible for instilling a creativity to the Terroir Parisian.


​   Since the 1st July 2014, it occupies the Pavillon Ledoyen *** ,3 Michelin Stars. He now manages all the creations of the intensive group and is in charge of supervising the openings of the side pastry. A mission at the height of its ambitions that Yannick Alleno him has delegated naturally.