Damien Sauvageat

Regional Technical and Sales Manager France, Corporate Pastry Chef, course instructor

Being fervent about pastry and chocolate making, Damien Sauvageat began his career in 2010 with an apprenticeship as a pastry chef-confectioner at the ‘Confiserie Zürcher’ in Montreux. He then expanded his expertise by completing a cookery apprenticeship at the Grand Hôtel du Lac in Vevey (1* Michelin). Over the years, he accumulated experience in several renowned establishments in the French-speaking part of Switzerland, including the Michelin-starred restaurant ´Le Chat Botté’, ‘Chocolaterie Ramsauer’, and the bakery & pastry shop ‘Chez Rado’. He also extended his international experience by spending a year in a Swiss bakery-pastry shop in Costa Rica.

Intending to combine artisanal craftsmanship with business management skills, he obtained his Swiss Federal Diploma as a Production Manager specialising in Pastry and Confectionery in 2023, where he achieved the highest national result. He then undertook the role of Head Pastry Chef at ‘Maison Buet’ in Lausanne whilst jointly pursuing a Swiss Federal Diploma in SME Management, which he is currently in the process of finalising.

Today, as a Technical Sales Manager at Felchlin, he leverages his technical expertise and artisanal proficiency to support clients. He assists them in developing new products and recipes while providing a strategic market perspective enriched by his management skills.