The interview with Florian Chauvière, Pastry Chef of the Year 2025

Did you know that the flavors of cheese and beer pair very well together? 😋🧀
Behind every exceptional dessert at @SkybarLux is @Florian Chauvière, named Pastry Chef of the Year 2025. Discover more about his journey and inspirations in this new episode of #InThePhoneOf 📲👀

In the phone of Florian Chauvière

Hello, my name is Chauère Floriant.
I am 26 years old and I am the pastry chef at the Skybar restaurant, located on the 10th floor of the STI Concorne in Bertrange. I was named Pastry Chef of the Year 2025.

Tell us about your first phone

I must have been around 10 or 11 years old. I had a phone that I shared with my sister; it was a Sony Ericsson W200i. It had a small feature: Bluetooth didn't exist yet, so we exchanged music and images via a USB cable.

Team Android or Team Apple?

I don't really have a team. For phones, I'm more of a Team Apple, but I am Team Android for work.

What is your favorite app?

I think it's Apple Music. Music motivates me in the morning; I listen to it on my way to work and even at work with the team during setup. It gives us a little boost for service.

Are social media a source of inspiration in your profession?

Yes, I often draw inspiration from social media, especially Instagram and Pinterest. I think it's important to stay current and to be inspired by various people or trends in the industry.

Name an Instagram account that, in your opinion, puts the spotlight on great dishes.

For desserts, there is an association that represents a hundred pastry chefs and chocolatiers worldwide, and it also represents high French pastry.

Can you share an unexpectedly delicious food combination?

Right now, on the menu, I have paired local Luxembourgish products: beer and cheese. I used Batin Extra beer, which has slightly caramelized and spicy notes, and Borfer cheese, a bourgeois cheese paired with lemon. This adds a little touch of acidity and bitterness with the beer. I find it interesting.

What is your background?

I studied in Belgium in hotel management. I spent 4 years in bakery and pastry and 1 year specializing in chocolate, ice cream, and confectionery. Once I graduated, I worked for 3 years at the Bistronome restaurant in Strasson, and now I have been at the Skybar restaurant for almost 3 years. The road is long, and we will see what the future holds.

If you could give some advice to the little boy you were, what would you say?

I would say: "Go after your goals, don't look back, and go for it. Success is the result of hard work and unwavering perseverance."