Chef Bacherini is based in Los Angeles, California and is now in charge of conducting classes, demonstrations and workshops for professionals, providing one-on-one culinary consultations and bringing Valrhona’s expert touch to the West Coast.
After graduating from culinary school in Florence, Italy, Chef Bacherini went on to do his apprenticeship as a chocolatier. He began working in Michelin starred restaurants across Italy and France until he decided to settle in Perpignan, France where he trained under Olivier Bajard (Meilleur Ouvrier de France). In 2008 he moved to Paris, France where he worked at the Hôtel Plaza Athénée with French Pastry World Champion Christophe Michalak. Four years later, Bacherini left Paris for New York City, where he took on the role of Executive Pastry Chef at Nobu, managing three restaurants. While in New York, he also traveled the world to teach Pastry masterclasses in various countries, including Saudi Arabia, the United Arab Emirates, Russia, Italy and France, as well as the United States. In 2017, he moved to Los Angeles where he taught pastry classes for professionals. He also began his own consulting company, providing help up-and-coming bakeries, pastry shops and restaurants. He helped create menus, improved production standards, did R&D to provide new menu ideas and solutions, in addition to creating recipes and training staff.
“ I am very proud to join Valrhona as their West Coast Pastry Chef, and to represent one of the best chocolates in the world. I am a big supporter of continuous education and I believe that Valrhona is the epitome of learning and evolving, while passing knowledge to others. ” says Chef Bacherini who is joining a team of three L’Ecole Valrhona Chefs: Chef Roesz, Executive Pastry Chef North America, Chef Tibbetts, Corporate Pastry Chef Central and Carmen Serano, Assistant Pastry Chef.
Discover Valrhona classes at L’Ecole Valrhona Brooklyn 2023 classes here
About Valrhona Inc.
As a partner to pastry professionals since 1922 and a pioneer in the world of chocolate, Valrhona imagines the best of chocolate by working tirelessly to perfect its expertise, pushing the creative boundaries with a constantly growing aromatic palette and inventing the next revolution in the world of chocolate.
Founded as a small chocolate manufacturer in the French village of Tain l’Hermitage, Valrhona oversees every aspect of its chocolate’s sustainable sourcing in more than 30 terroirs and 20 origins.
With its employees, chefs and cacao producers, Valrhona works to create a just and sustainable cocoa sector and to inspire pastry that is delicious and cutting-edge. Building direct and long-term relationships with producers, searching for the next innovations in chocolate, and sharing expertise all bring Valrhona’s missions to life on a daily basis.
Valrhona supports chefs by sharing the artisanal expertise of the company’s L’École Valrhona pastry chefs and by continuously pushing the limits of creativity, helping chefs to find their individual style and voice in the culinary industry.
In 2020, Valrhona earned the demanding B Corporation® certification, which distinguishes the most committed companies in the world who consider social and environmental impact equal to economic performance.
