Jeremy started working at an early age in his grandfather's bakery where he developed a strong passion for baking.
Jeremy was trained in France at the Hôtel Crillon by his mentors: Christophe Felder, Gérard Mulot and Yannick Alleno at Le Meurice.
Chef Jeremy pursued his passion for pastry by working as a pastry chef in Sydney and Tokyo, then in 2006 for the gastronomical school Bellouet Conseil as a teacher with Jean-Michel Perruchon MOF. Chef Jeremy continued his career in international pastry, worked in Morocco as an executive pastry chef of the renowned Maison Maymana in Rabat, then in Dubai for the opening of the Sofitel Downtown.
Jeremy Grovalet now works as Director of the Chocolate Academy Casablanca and technical advisor at Barry Callebaut North Africa.
