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A fifth-generation pastry chef and baker, Chef Paul Massincaud began his rigorous apprenticeship at the age of 14 years old in Marseille, France. He first worked as a pastry chef for the French Line, a fleet of French cruise ships where excellence and luxury ruled. It began an eight-year stint which would take him around the world. After a short engagement as a pastry chef in England, Chef Massincaud immigrated to Canada in 1974.

Pairing his apprenticeship in France with trade diplomas and certifications earned in chocolate, desserts and sugar art in Canada, Chef Massincaud continued his rise up the baking and pastry ranks at various fine dining establishments in Montreal. He became Chef de Parti at The Four Seasons Hotel; Head Baker & Pastry Chef at The Princess Hotel in Acapulco, Mexico; Head Baker & Pastry Chef at The Beaver Club in the Queen Elizabeth Hotel; Pastry Sous Chef at Château Champlain; Pastry Chef at Restaurant Alexandre and Head Baker/Chef de Parti at the InterContinental Hotel.

After Montreal, it was time to bring his talents back to various posts on the West Coast, where he excelled in blending his classical French techniques in pastry and baking with creativity and wit. Sugar Art became Chef Massincaud’s passion, and this specialty led him to embark upon teaching this craft to others. In 2000, he joined The Dubrulle Culinary College (which would later become LaSalle College Vancouver). Having won a long list of gold medals and prizes in the areas of chocolate and sugar arts, patisserie and “pain fantasy”, he can often be found in the role of Judge at many local competitions. Chef Massincaud is now passing on his knowledge and skill to aspiring students in the same way his forebears and instructors revealed in him a passion for pastry.