Pastry Sous Chef, Moulin, Orange County
Chef Thibault Livernette
Thibault Livernette began his culinary journey in France, where he developed his foundational expertise in traditional
pâtisserie.
A graduate of the prestigious FERRANDI Paris, one of France’s leading culinary schools, he quickly distinguished himself through his
technical precision and creative flair. His talent led him to teach
advanced masterclasses at the École de Pâtisserie Christophe Michalak, a rare honor that reflects his standing among French pastry professionals.
Seeking new creative challenges, Thibault relocated to Southern California, where he took on the role of Pastry Chef at The Moulin—a beloved
French café and bakery known for its authenticity and elegance.
There, he developed a loyal following, admired for his ability to adapt classic French desserts to the American palate without compromising their artistry.
His specialties include delicate tartes with layered textures and inventive flavors, and his Miroir Chocolat—a seven-layer chocolate creation—is often cited as a perfect example of his refined yet expressive style.
Another signature dessert, his Fraisier, showcases the chef’s passion for seasonal fruit and complex vanilla notes, beautifully marrying technique with the warmth of traditional flavors
Now part of the Pâtisserie Mon Amour platform, Chef Thibault shares his knowledge through exclusive online and in-person classes.
He teaches home bakers and professionals alike how to master pâte sucrée, ganaches, mousses, and show stopping plated desserts, always with a focus on technique, creativity, and elegance. Whether you're a beginner or an advanced baker, a session with Chef Thibault is an invitation into the heart of modern French pastry.
Specialties
Entremets, Viennoiseries, Macarons, Choux, Tailored Cakes