Tranchant’s passion for food surfaced early in life. After finishing his culinary studies, he discovered the world of French pastries in the restaurant where his sister worked, the Sheraton Hotel in Roissy, where he later took on the position as Pastry Chef.
While seeking out new sources of inspiration, Tranchant worked for six months in a gourmet French restaurant in Ireland before heading back to France to become the Second Pastry Chef at La Grande Cascade. After only two years at this job, Tranchant was promoted to the position of Head Pastry Chef.