M.O.F. Glacier, World Pastry Team Champion
Creative Director / Nichifuts Food Studio
La Glacerie Paris – Maison Le Roux – La Mémère
David Wesmaël’s career
A native of Northern France, David Wesmaël has devoted over 30 years to perfecting his art, with a constant quest for taste excellence and a mastery of exceptional techniques in pastry, chocolate and ice cream.
In 2004, he was crowned Meilleur Ouvrier de France Glacier, and in 2006, he won the title of World Pastry Team Champion.
David Wesmaël has worked for a number of prestigious companies in a variety of fields, including Meert in Lille and a number of top names, before specializing in research and development and in the creation and evolution of businesses and concepts.
« Think about the best possible tasting »
In 2016, he notably founded La Glacerie Paris, where he seeks to offer the best possible tasting experience by playing on temperatures, innovative presentations and the combination of flavours and textures.
His creations are characterized by bold flavours and original presentations, with the sole aim of retranscribing the original flavour of the raw materials he uses. All this work to obtain the most perfect ice creams possible.
Recognized for his high standards of quality and expertise, David Wesmaël also shares the art of artisanal French ice cream, as well as his pastry and chocolate-making skills, through training courses and demonstrations in France and around the world.