Yves Thuriès

In 1991, he created his own brand of chocolates. He also received the Prix du Tourisme Midi-Pyrénées given by the Musée des Arts du Sucre and the Prix Trimbetta (Meilleur Livre sur les Métiers de Bouche).

In 1988, he released the first edition of his magazine dedicated to cooking and pastry Thuriès Magazine. In 1989, he created the Musée des Arts du Sucre et du Chocolat. His chef is Jean-François Arnaud. He also received at that time the Prix Édouard de Pomiane.

In 1980, he acquired the hotel-restaurant Le Grand Écuyer at Cordes-sur-Ciel. In a few years, he made of it the highest rated hotel of the region. In 1985, he bought the Hostellerie du Vieux Cordes and made of it a bistro.

In 1979, he received the Culinary Trophy and was named Chef of the year. He expands his knowledge all around the world. He founded pastry shops especially in the United States where he created the teams in Los Angeles, Dallas and San Francisco. He has also held demonstrations in Germany, Spain, Switzerland, Belgium, Italy, Japan, Thailand and China.

In 1977, he published the first volume of La pâtisserie française. His encyclopedia is translated into several languages and became around the world, a reference for over 200,000 professionals. The twelfth edition was released in 2007.

In 1976, Yves Thuriès was named twice Meilleur Ouvrier de France. His case is unique because he received this honour on one hand for ice cream, sorbets, ice cream desserts, and on the other hand for pastry, confectionery and catering.

In 1968, Monsieur Jantou from Toulouse was the last employer of Yves Thuriès. He owned a pastry shop in Gaillac that he decided to sell to his trained worker, that would give him the opportunity to establish himself definitely. It was a period of contests and prices. It was also the beginning of the writing of his encyclopedia Le livre de recettes d'un Compagnon du Tour de France. Ten years later, ten colleagues work for him.

In 1958, he went to Algeria as a conscript. In Hussein Dey near Algiers, he became a chief of section. In Béchar, he was named in charge of the Officers Mess.

Yves Thuriès (born June 5, 1938) is a French cooking and pastry chef, twice Meilleur Ouvrier de France.