"Two secrets for success: quality and creativity"
Hugues Pouget studied at a hospitality and catering college in Marseille before starting to work at the Carlton in 1995.
That same year, he was a finalist of the FRENCH DESSERT CHAMPIONSHIP. He continued gaining experience by working at Ladurée and finally joined Le Bristol Hotel in Paris in 1997 as Chef de Partie alongside Éric Fréchon and GILLES MARCHAL who was the Head Pastry Chef.
In 2002, Hugues Pouget was appointed Executive Pastry Chef for Guy Savoy, shortly after the latter was awarded his third star by the MICHELIN GUIDE. The following year he entered the competition for the French Dessert Championship again. His new employers on the Rue Troyon approved of it provided that he would finish first. No sooner said than done.
Within the group, his responsibilities were extended to all of Guy Savoy’s Parisian establishments: Maître Albert, followed by Le Chiberta. In 2007, Hugues left Guy Savoy and moved abroad. In SINGAPORE, SHANGHAI, BRAZIL, the master pastry chef learned, tasted and sampled, immersing himself in new FLAVORS and discovering new worlds... an essential process before CREATING his own business.
Today all his creativity is directed towards HUGO & VICTOR.
