Biography
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]. He began teaching at George Brown College in 2005 for the Continuing Education Pastry Program that lead him to a full-time Faculty Professor position in January 2010.
Chef Measson is a committed pastry chef with over 28 years of international experience. He was one of the few selected from his class who received an internship working under Executive Chef David Chamber at The Oak Room, a Michelin Star restaurant at Le Meridien Hotel in London, England. While living in London he also worked under Chef Richard Corrigan at the Lindsay House, another Michelin Star restaurant. He left England and headed back to France and continued to work for Michelin Star restaurants for 4 years. He worked under Jean Marie Meulien at Le Meridien Paris Etoile, Jean Paul Lacombe at Leon de Lyon and Regis Marcon at L’auberge des cimes.
In 2001, Chef Measson arrived in Toronto and started his Canadian pursuit into pastry, working in various hotels such as the Park Hyatt and the InterContinental as well as Le Comptoir de Celestin bakery. In 2008, he landed an Executive Pastry Chef position at the AGO [Art Gallery of Ontario] working along side renowned and acclaimed Executive Chef Anne Yarymowich. During his time at the AGO Chef Measson was voted Best Dessert of 2009 by The National Post.
Since 2015 Chef Measson is the Coordinator for H413 Advanced French Patisserie (Postgraduate) Program at George Brown College.
Having learned from masters, Chef Measson is thrilled to bring his experience and passion to his students within the Baking and Pastry Arts Program at George Brown College.
