Calvet’s culinary career started in his early teenage years with a seasonal position in a restaurant in Perpignan in France’s Catalan region. After completing his professional degree, Calvet joined the restaurant L’Auberge du Quercy, where he had an opportunity to work under the guidance of Chef Lionel Fabres, specializing in traditional regional cuisine. After working hard to pick up as many skills as he possibly could, he joined the team of Chef Laurent Malnuit in Gothenburg, Sweden and worked as a pastry chef at Nordgarden Restaurant producing contemporary French patisserie and practicing Scandinavian baking. His love for baking led him to join a traditional French bakery in Sweden, Le Pain Français, under the guidance of Benoit Ducoin.
Over the years Calvet has gathered various different culinary experiences ranging from stand-alone restaurants to bakeries and five-star hotels. Calvet’s first Asian experience was in 2001 in Vietnam where he decided to establish the Maison Vanille bakery, followed by his own patisserie workshop in 2002, creating a unique concept of open bakery kitchen and salon de thé. During his Asian journey, Calvet also consulted and developed several projects bringing him to Japan, China and Turkmenistan, before finally heading to
Calvet spent a short stint at
