Meticulously and with a sense of great creativity, Sebastien Mouraud began food styling in 2008. Following his passion and rigour, he sublimates the ingredients and dishes composed to the delight of the photographer’s eye.

Sébastien has both the photographer's eye and the touch of a head confectioner. With enormous experience in confectionary, he experimented in the business for eight years in Brittany and Paris as Head Confectioner at Pierre Hermé.

Behind a man filled with humour and unobtrusive character hides a talented entrepreneur. With several years of experience, Sébastien offers customers his PERFECT recipe: “500g of good mood, 1kg of rigour, a dash of responsiveness, followed by 300g of thoroughness.”

Visit his website for more information.