Jean-Jacques Borne
Chef ambassadeur
Jean-Jacques Borne, emblematic chef and historical partner of SICOLY® for more than 20 years, perfectly embodies the values of the brand: high standards, passion and a permanent quest for taste.
His culinary adventure began in 1975, in Monsieur Reynaud’s pastry shop, where he learned the basics of the trade and cultivated from the outset a demand for detail, which still characterises him today. After obtaining his CAP, he went on to experience the famous pastry shop “Le Nelson” in Saint-Étienne. It was there that he discovered contemporary pastry and developed a real passion for creation.
He then joined the brigade of the Beau Rivage, a Relais & Châteaux in Condrieu, where he perfected his art as a pastry chef while preparing for his master craftsman’s certificate. Tireless, he then took the reins of three boutiques in Oyonnax, which he developed with remarkable energy — an intense and trying period that led him to reorient his career towards the transmission of his know-how.
He then became a teacher at the CFA in Saint-Étienne, where he shared his passion with generations of students for 20 years. In the 90s, he accompanied candidates to the biggest competitions (World Pastry Cup, M.O.F, worldskill, best apprentice in France) before winning himself, in 1994, the prestigious title of Meilleur Ouvrier de France in the ice cream category. For several years now, he has also been a member of the World Pastry Cup committee, where he puts his expertise at the service of excellence and the evolution of the profession.
For several years, he has been pursuing his mission of transmission at the IFP de Bains, where he trains the talents of tomorrow with high standards and benevolence. Very invested in the success of his students, and training for various competitions for the most motivated, Jean-Jacques Borne continues to leave his mark on the world of pastry, both by his technical mastery and by his unwavering desire to help the new generations grow.
Chef ambassadeur SICOLY®
“The result of chance more than 20 years ago, a meeting with people who respect their products, always looking for quality before quantity, and therefore exceptional products”
