Johan Giacchetti is the Head Chef Chocolatier at the palace Le Bristol Paris.

After earning his first diploma with a major in Pastry, the Chef discovered the world of Chocolate and decided to specialize in it: he went on to earn a vocational diploma (BTM) at the Ecole de Paris des Métiers de la table, du Tourism et de l'Hôtellerie (Food, tourism and hotel trade school).

In 2009, he joined the Mulot House in Paris as a Chocolatier and then, he endorsed the role of Chef Chocolatier for 7 years.

Meanwhile, in 2010, Johan won the Coupe de France des Jeunes chocolatiers confiseurs (French Cup for Young Chocolate and Confectionery Chefs).

In 2016, following a brief experience in the United States where he worked in a chocolate shop, the Chef joined the famous French house Dalloyau in Paris as a Chef Chocolatier, whicl allowed him to unleash his creativity.

In 2018, Johan joined the prestigious palace Le Bristol in Paris where he founded the hotel's chocolate shop, alongside Pastry Chef Julien Alvarez, in the kitchens of three-starred Chef Eric Fréchon. Since then, Johan has been responsible for creating collections for Le Bristol and producing chocolates for the restaurants, rooms, bar and grocery store. A true chocolate enthusiast, fascinated by this noble material and cultivating a passion for technique, the Chef is constantly creating and perfecting new chocolate sweets and figurines to showcase the key holidays of the year. 

For VOILA CHEF, Johan Giacchetti introduces you to his world of gourmet, regressive palace chocolates, with 3 mouth-watering recipes: sweets coated in a dark chocolate ganache with toasted vanilla, molded milk chocolate sweets, filled with hazelnut praline, and finally his signature chocolate bunny: the bunny created for VOILA CHEF.

Chocolate Confectionery

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