Christophe Measson

Background

About Christophe Measson

Chef Christophe Measson, began his culinary training at le Lycee Hotelier Les Bruyêres in Saint Chamond, France receiving his diploma in both culinary and pastry arts [BEP]. Christophe is a committed pastry chef with over 28 years of international experience - including time spent in both France and England. In 2001, Christophe arrived in Toronto and started his Canadian pursuit into pastry, working in hotel properties with various organizations such as the Hyatt Hotels Corporation and the InterContinental Hotels Group. In 2008, Christophe landed an Executive Pastry Chef position at the AGO [Art Gallery of Ontario] working alongside renowned and acclaimed Executive Chef Anne Yarymowich. During his time at the AGO, a Chef Christophe Measson creation won Best Dessert of 2009 by The National Post. In 2010 Christophe joined the Baking and Pastry Arts Program at George Brown. Since 2015, Christophe has transitioned into the role of Professor/Coordinator for the newly designed Advanced French Patisserie Postgraduate Program at George Brown College. Chef Measson left George Brown College to relocate to Ottawa where he currently worked as pastry chef for the Shaw Convention Centre. Chef Measson returned to his teaching roots with a part time position as a baking and pastry instructor for Algonquin College in 2023.