Damien Ortal

Damien Ortal is a seasoned Chef with over two decades of experience in the Bakery & Pastry industry.

He began his career in 1999 in Agen, France, where he obtained his first Pastry diploma in 2001 after gaining three years of valuable experience at a reputable F&B Pastry company.

With a dedication to continuous learning, Damien has acquired two diplomas in Bakery and honed his skills by working alongside renowned chefs such as Meilleur Ouvrier de France Boris Portolan in Paris.

His career took him to various establishments in Paris before embarking on a new challenge in 2014 as a consultant with Meilleur Ouvrier de France Remi Coste in New York.

In his quest to promote French Gastronomic culture globally, Damien ventured to Asia to take on new challenges and share his expertise.

His passion for teaching and sharing knowledge led him to conduct master classes in Bakery at the prestigious Cordon Bleu in Shanghai, where he eventually became a part of the Chef team.

Damien's educational background includes studying CAP in Baking and Pastry Arts at the Center of Artisanal Work in Lot & Garonne, as well as completing additional certifications in Bakery.

He also broadened his knowledge through a Bakery formation program at INBP.

Throughout his career, Damien has held key roles in organizations such as Farine, Amandine Bakery, Consultant Bakery, Groupe Eric Kayser, Hure Bakery, and Boris Portolan Bakery, among others, showcasing his diverse expertise.

With a rich professional journey spanning various bakeries, consulting roles, and teaching positions, Damien Ortal continues to make significant contributions to the Bakery & Pastry industry.