
It was at the age of 19 that Philippe Urraca, following in his father’s footsteps, opened his very first store. Passionate about his job and a proud representative of the French pastry-making tradition, each of his creations promises to be a celebration of the expertise of his heritage.
In 1994, he was awarded the title of Meilleur Ouvrier de France [Best Pastry Chef in France] for his expertise and mastery of the French culinary arts. This recognition has led him to share his passion for great French pastry through demonstrations and conferences. But Philippe has remained a craftsman at heart, a pastry chef who likes to ‘get his hands dirty’ and is always eager to share his passion and knowledge. A great leader and professional respected by his peers, he remained President of the Meilleurs Ouvriers de France Pâtissiers from 2003 to 2017. In this way, he works, advises and passes on his knowledge to stimulate innovation and inspire future generations, perpetuating French culinary culture.
Since 2011, he has also been head pastry chef and technical director of La Compagnie des Desserts, giving him the opportunity to experiment and use his talent in the quest for tastes and flavours. His reputation has earned him a reputation in France and abroad for creating pastries for ceremonies and events. For some years now, in addition to his various commitments, Philippe has been devoting much of his efforts to revisiting and enhancing traditional French patisserie. He writes about patisserie in books that are available in bookshops. With 45 years of passion unfurled in book form, and more than 40,000 copies sold! Philippe Urraca has written “Pâtisserie, leçons en pas à pas” [Patisserie, step-by-step lessons], and other books, combining gourmet pleasure and teaching: with hundreds of classic or modern recipes to create a dessert to suit your taste.