MICHEL ERNOTS
A Journey in Pastry Mastery and Mentorship
Michel Ernots was born and raised in Liège, Belgium, where he discovered his love and passion for pastry during his apprenticeship. This dedication drove Ernots to achieve the prestigious title of Compagnon du Devoir, a testament to his years of hard work and commitment to mastering his craft. After traveling extensively through France to refine his skills, Ernots was invited to the United States, where he embraced a new challenge: becoming a pastry instructor. Teaching quickly became his true calling, as he found immense joy in sharing his knowledge and mentoring others. Ernots’ partnership with Amaury Guichon to found The Pastry Academy represents more than just a career milestone—it is his way of giving back. By creating opportunities for aspiring pastry chefs, Ernots embodies the same mentorship spirit that shaped his own journey. His dedication to inspiring the next generation of pastry professionals was the foundation for his collaboration with Guichon, leading to the creation of The Pastry Academy, a place where passion and education thrive.
BIO
EARLY LIFE
Michel Ernots was born and raised in Liège, the French-speaking part of Belgium. His love for the kitchen was nurtured early on, as he spent countless hours with his mother and grandmother, learning to appreciate the traditions and artistry of cooking and baking. He embarked on a three-year apprenticeship under renowned chef Jean François Thirionnet, whose guidance ignited Michel’s passion for pastry. In 2012, Michel was named Best Apprentice of Belgium and earned the Trophy Jean-Marie Wanet. With Thirionnet’s support, he went on to graduate with degrees in pastry and bakery management.
FRENCH CAREER
Following his apprenticeship, Michel joined the prestigious French association, Compagnon du Devoir, a centuries-old organization renowned for producing world-class artisans. This elite network provided Michel with the opportunity to refine his skills in patisseries across France while emphasizing the importance of craftsmanship, professionalism, and character. At the culmination of his training, Michel was awarded the esteemed title of Compagnon in Paris, one of the most competitive culinary cities in the world. Michel then worked as a Chocolatier at Richon Patisserie in Colmar, Alsace, before taking on the role of pastry chef at Pâtisserie Le Saint Albius on Réunion Island, a French department in the Indian Ocean. He later returned to Paris to manage pastry production at the esteemed L’Essentiel Bakery under Anthony Bosson.
US CAREER
In 2015, Michel was recruited by Dimitri Fayard, the 2008 World Pastry Champion, to work at the prestigious Peninsula Hotel in Chicago. This role allowed Michel to further develop his creative skills. It was in Chicago that Michel put down roots, marrying his wife and making the city his home. Michel’s passion for teaching emerged during his time as a pastry instructor at The French Pastry School, founded by Sébastien Canonne and Jacquy Pfeiffer. Here, he discovered the joy of sharing his knowledge, mentoring aspiring pastry chefs, and working alongside some of the industry’s finest talents. Seeking new challenges, Michel relocated to Las Vegas to take an executive role at Aria Patisserie, overseeing high-end pastry production for boutiques at Aria Resort and Casino, Bellagio, and the Vdara Hotel. In 2018, Michel earned the prestigious title of Meilleur Artisan de Belgique, or Best Artisan of Belgium, the highest pastry honor in his home country.
THE PASTRY ACADEMY
Michel’s journey came full circle with the founding of The Pastry Academy in partnership with Amaury Guichon. For Michel, this venture goes far beyond a career—it is a mission to provide aspiring pastry chefs with the same mentorship and opportunities that shaped his own path. His dedication to inspiring others and nurturing new talent was the foundation for his collaboration with Guichon. Together, they created The Pastry Academy, a place where passion, skill, and education converge to empower the next generation of pastry professionals.