Ludovic Thirion

Seasoned Executive Pastry Chef with over a decade of leadership in French pastry craftsmanship, culinary R&D, and large-scale bakery operations across Saudi Arabia and Europe. Proven record in launching successful artisanal pastry brands, engineering B2B central production systems, and scaling output without compromising fine-dining presentation standards. Expert in adapting classic European techniques to Middle Eastern market trends, optimizing manufacturing workflows, and driving profitable commercial partnerships for luxury hotels, high-end cafés, and retail dessert brands.

Founder & Executive Pastry Chef - MAISON LORIS - Riyadh, Saudi Arabia

(2026)

• Built and launched a premium French pastry brand serving B2B clients including luxury cafés, fine-dining restaurants, and hospitality operators across Riyadh.
• Designed and implemented scalable production workflows in central kitchen operations to support daily volume growth while maintaining strict artisanal standards.
• Formulated over 40 original signature recipes specifically tailored to Saudi consumer preferences and premium ingredient standards.
• Managed end-to-end commercial operations, brand identity, supplier sourcing, and strategic B2B distribution partnerships.

Executive Pastry & Bakery Chef - LE GRENIER À PAIN - Saudi Arabia

(2023 - 2026)

• Directed full-scope pastry and bakery production operations for a renowned French bakery concept.
• Redesigned seasonal dessert menus, elevating presentation consistency and reducing food waste by optimizing ingredient utilization.
• Supervised daily production targets, kitchen staff scheduling, hygiene standards (HACCP), and team skill development workshops.

Research & Development (R&D) Pastry Chef - SAADEDDIN PASTRIES - Saudi Arabia

(2018 - 2023)

• Spearheaded research and development for innovative pastry and bakery products for one of the leading dessert brands in the region.
• Successfully developed and launched multiple new product lines from concept prototyping to full-scale factory rollout.
• Optimized existing recipes for efficient industrial-scale manufacturing, improving shelf-life, transportation stability, and cost-efficiency without sacrificing quality.
• Collaborated with marketing departments on strategic product launches and integrated brand campaigns.

Assistant Pastry Chef - LECOQ TRAITEUR - France

(2016 - 2017)

• Supported the Executive Chef in the preparation of high-end catering pastry items for large-scale luxury receptions and corporate galas.
• Ensured meticulous attention to detail during mass plating and controlled cold-chain delivery protocols.

Owner & Head Pastry Chef - AUX PLAISIRS GOURMANDS - France

(2014 - 2014)

• Managed complete daily operations of an artisanal French pastry shop, including financial planning, production scheduling, and customer service.
• Led kitchen staff in high-volume holiday production runs and custom event orders.

Certificate of Aptitude in Pastry (CAP Pâtissier) - CMA Hauts-de-France, Tourcoing, France (2016 - 2016)

Certificate in Modern Languages - Open University, UK (2012 - 2012)