Philippe Muze is a pastry chef who hails from Paris, France.  He started his career at the famed Dalloyau pastry shop in France.  He then moved and became the pastry chef for La Grand Epicerie de Paris.  Soon after, he decided to teach the art of pastry to professional chefs and became one of the head instructors for Ecole Gastronomique Bellouet Conseil  de Paris, where he taught sugar and chocolate artistry as well as pastry and plated desserts.

He was then invited to do consultancy work for the Bouley group.  He was then invited by the owner, chef David Bouley, to head the pastry department of his bakery, which eventually became Bouley Market in dowtown Tribeca.

After a will he dicide to move one and went to work For Caravaggio restaurant as an exécutive pastry chef.

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