LPM Restaurant & Bar welcomes their new Global Pastry Chef Benjamin Clement, a leading baking professional overseeing all of the brand’s growing number of outposts around the globe. Born and raised in France, Chef Benjamin has accumulated over 12 years of experience in his craft working at several prestigious establishments in his home country, Switzerland, the UK, and more.
In charge of the pastry department for all of LPM Restaurant & Bar’s venues, Benjamin Clement’s mission is to use a modern approach for French delicacies at the restaurants. Passing on his knowledge to his talented team members, Chef Benjamin will help to develop unique and indulgent treats for pastry aficionados to revel in.
Chef Benjamin earned his Professional Baccalaureate degree in Food, Baking, and Pastry at the Lycée Hôtelier Les Petites Bruyères in 2011, from there he continued to expand his knowledge through a certificate in Culinary Arts, and by training to become a Chocolatier in 2014 at the Centre de Formation d’Apprentis du Roannais. Throughout his studies, Chef Benjamin interned at reputable establishments such as Maison Demont in France and Vilnius’ Radisson Blu Hotel, where he began perfecting his knowledge in the baking industry working alongside pastry teams of multiple Michelin Star restaurants.
His remarkable talent gave him opportunities to work at the Maison Troisgros as a Commis Pâtisserie in 2013, where soon after he became Chef de Partie Pâtisserie. The restaurant became a recipient of three Michelin Stars and was rated 19 out of 20 by Gault&Millau—a truly prestigious feat in the culinary world, which he was able to duplicate when he served as Sous-Chef Pâtissier at Flocons De Sel in 2015. Throughout the years, Chef Benjamin had the honour of working at Beau-Rivage Palace Lausanne as a Sous-chef pâtissier in 2016, The Connaught as a Head Pastry Chef in 2019, and became in charge of the pastry team at Helene Darroze that same year. Now, Chef Benjamin continues to work in the industry as LPM Restaurant & Bar’s Global Pastry Chef.
“I’m honoured to have become a part of the LPM team,” shares Chef Benjamin on his new role at LPM Restaurant & Bar. “Since joining, I’ve come to LPM with a vision of how to elevate a brand that is established and known for its quality. While my job will be to work on all of the restaurants globally, part of my goals for our UAE venues includes the enhancement of the Abu Dhabi brunch as it has quite a focus on various French pastries and desserts. In addition to this, my aim is to bring novelty to our dessert menu, incorporate some seasonalities with different ingredients throughout the year, all while maintaining the sharing concept that LPM has. Desserts are meant to be simple yet exquisite, where each flavour can transport you to a memory from long ago. This is what I am most excited to bring to the table, and how I will use my skills to succeed in this.”
Nicolas Budzynski, Global Operations Director of LPM Restaurant & Bar commented on the new hire, “we are extremely happy to have Benjamin joining the team and we are very excited to introduce some novelty to our menu internationally while focusing on keeping our signature desserts and standards to the highest possible level; this is why our guests have loved us so much for the last 15 years and we will not deviate from this. The plan with Benjamin is not to revolutionise something that already works, but fine tune and enhance opportunities in the benefit of our guests. Benjamin brings world class pastry expertise to the table and we look forward to some tasty and surprising discoveries.”
