Yann discovered a passion for patisserie at a very early age. He chose to study patisserie at the catering school in Toulouse, obtaining a BTS vocational training certificate. He then met patisserie chef, Michel Mendiela while working at a luxury hotel in Cannes one summer, who opened his eyes to the magic of this profession, making him realise that, for him, patisserie was far more than just a passion.
However, he really learned his wide-ranging skills from Philippe Urraca, a Meilleur Ouvrier de France for whom he worked for a year.
In 2009, Yann developed a new technique that is used worldwide today, for piping cream on a turntable as it generates a unique and very elegant effect.
In 2011, Yann Brys was awarded the Meilleur Ouvrier de France accolade in patisserie by his peers. That same year, he was also appointed Creative Director of Dalloyau by its two Chairmen.