Dumonceau’s culinary journey began in Lyon, France at his uncle’s pastry shop. After learning from his mentor, the Meilleur ouvrier de France Chef Chevallot who took him under his wing.

After Dumonceau’s first Pastry Chef position at the Four Seasons Terre Blanche in Provence, he managed the pastry team Chouquette and Le Bon Choix in Australia, then went to Maison Tourtillet in Lyon, France.

In 2007, he made the move to Bora Bora as the Pastry Chef for the opening of the Four Seasons Resort, then went back to France to La Rotonde and headed pastry at the renowned 3 Michelin Star L’Ambroisie with Chef Bernard Pacaud in Paris for seven years.

Making the move to San Francisco in 2017, Dumonceau took the coveted position as Executive Pastry Chef at Quince before accepting to lead the pastry team at ONE65 in 2019 and Alexander’s Pastries in 2020.

He served as the Executive Pastry Chef at the Rosewood Miramar in Santa Barbara and now offers consulting services at prestigious locations, including the renowned San Ysidro Ranch.

With a long-held dream of sharing his pastries more widely, he co-founded La Gourmandise, a wholesale business dedicated to bringing exceptional pastries to a broader clientele.