Born in 1968 at Maisons Laffittes in Vendee, France, Laurent Jeannin began his apprenticeship in 1983 at age 15 at Pâtisserie Valade in Vichy, France. He received his CAP Pâtissier/Chocolatier degree in Moulins, Avermes in 1986 and then went on to become Commis Pâtissier with Pierre Hermé at Pâtisserie Fauchon in Paris in 1987. In 1988, Chef Laurent became chef de partie at Restaurant Le Due d’Enghein, a Michelin two-star restaurant.
After serving two years in the military as pastry chef in the officer’s mess, he joined the Hôtel de Crillon in 1989, working his way up to sous chef pâtissier in 1997 under Chef Christophe Felder.
In 1998 he joined Didler Le Calvez at the Georges V (Four Seasons) Hotel in Paris. In 2000, the Great Chefs television crew showed up to tape Chef Laurent for the Discovery Channel’s television series, Great Chefs of the World (episodes 256 and 260).
In 2007, Chef Laurent moved to the Bristol Hotel in Paris as executive pastry chef along with Great Chef Eric Frechon, where he remains today in 2016.