| Muriel Schiffmann
Muriel Schiffmann’s journey blends a passion for the arts with a love of gastronomy. After studying musicology, management, and cultural consulting in Strasbourg, Lyon, and Paris, she ventured to Mexico to immerse herself in Mexican and international cuisine.
Her culinary path then led her back to Paris, where she honed her pâtisserie skills at the prestigious École de Gastronomie Française Ritz-Escoffier, nestled within the legendary Ritz Hotel. Determined to deepen her expertise, she continued her training at the renowned École Lenôtre.
Following her professional formation, Muriel returned to Mexico, where she worked for several years as a professional chef and culinary trainer. Her career soon expanded across borders, taking her between California and Mexico, where she established herself as a pastry chef, trainer, and food entrepreneur—sharing her culinary artistry and cultural insight on both sides of the border.
It was in California that she discovered and cultivated her passion for sushi and Asian cuisine. During her many years there, she also explored American street food and came to appreciate the diversity and richness of both Californian and American culinary traditions.
She was awarded Le Grand Prix for professional training by France’s National Culinary Academy (Académie Nationale de Cuisine) for her Master French Pastry book series, co-written with Christian Forais, former head pastry chef of the Ritz Hotel Paris.
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