A graduate of the professional school “Les Sorbets” in Noirmoutier Island, France, Clement spent five years at Lenôtre in Paris as a chocolate maker.
Chef chocolatier at the Wynn Hotel in Las Vegas.
Awards and competitions
He won first prize at the competition on artistic pieces in Montargis, France, in March 2004, and received his honors diploma at the Académie Culinaire de France in April 2004.
"Respect chocolate as you would respect people, being creative and original, feel it and let play with it, with all respect that is due."