Today we’d like to introduce you to Yohann Le Bescond.
Hi Yohann, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.
I was born and raised in France, and my passion for baking started in my mom’s kitchen. When I was six, my elementary school took us on a field trip to a local bakery in Le Guilvinec. I still remember the colors, the smells, and how amazed I was by everything around me. That visit planted the seed—I wanted to become a baker.
Years later, my mom encouraged me to speak with the chef at that very same shop. He recommended an apprenticeship and happened to be looking for someone. After a short trial, I joined his team at 15. I would wake up at five in the morning to start work at six, spending three weeks each month in the bakery and one week at school.
I earned my professional diploma in bakery and pastry, then moved from Finistère to Rennes at 18 for another two years of apprenticeship and advanced pastry studies. By the time I was 20, I already had five years of kitchen experience, and I was ready to discover something beyond France.
I took a chance and moved to Miami, where I spent about five years building my career. In 2020, I obtained my green card through exceptional ability, which was a meaningful milestone in making America my home.
I later moved to Ocala to develop the pastry program at World Equestrian Center, where I now serve as Resort Executive Pastry Chef. Helping grow the program, open new outlets, and develop our teams has been an incredible chapter. My responsibilities have expanded, but that sense of excitement I felt walking into a bakery at six years old is still very much there.
We all face challenges, but looking back would you describe it as a relatively smooth road?
Definitely not the smoothest road! Moving to the United States alone at 20, without friends or family around me, was a huge adjustment. I had to learn English and Spanish while adapting to a different culture and way of life. Looking back, I’m glad I took that chance early. I was still figuring out who I was, and that experience helped shape me.
The first three years had a lot of ups and downs. It wasn’t as simple as arriving, finding an apartment, and immediately feeling settled. It took time to find my footing. Things started to become more stable in 2018, when I moved to Brickell in Miami, and my career really began to take off when I later moved to Ocala.
Joining World Equestrian Center brought a new set of challenges. It was my first hotel job and my first experience working within a large organization. Until then, I had always worked for small businesses, both in France and in the United States. I had a lot to learn about organizational culture, communication, accountability, and leading within a much larger operation.
Today, I speak three languages fluently and work alongside more than 40 talented pastry chefs and cooks. Together, we’ve built a pastry program that continues to grow. I’m grateful for the people and experiences that helped me get here. It’s been a long journey, with plenty of learning along the way, but it has absolutely been worth it.
Thanks – so what else should our readers know about your work and what you’re currently focused on?
I’m the Resort Executive Pastry Chef at World Equestrian Center in Ocala, Florida, where I lead a team of more than 40 talented pastry chefs and cooks. My foundation is in French pastry and baking, and together we create everything from breads and viennoiserie to chocolates, showpieces, and desserts across our restaurants, Emma’s Patisserie, and banquet operations.
I’ve also had the opportunity to share my passion through appearances on Food Network’s Summer Baking Championship Season 1 in 2023, Harry Potter: Wizards of Baking in 2024, and Beat Bobby Flay in 2025. Each experience challenged me creatively and gave me a chance to connect with people beyond our property. Receiving a James Beard nomination in 2025 was another milestone I’m incredibly proud of.
Community involvement is a meaningful part of my work. Through nonprofit partnerships, events such as the Fremont Festival, and educational demonstrations and workshops, I get to give back through the craft that has given me so much. Those opportunities to connect, teach, and hopefully inspire someone are particularly rewarding.
What I’m most proud of is the team and culture we’re building. I want our kitchen to be a place where people feel supported, take pride in their work, and have opportunities to grow. Seeing someone develop confidence and take the next step in their career is one of the most fulfilling parts of my role.
I think what sets me apart is the connection I make between craftsmanship, leadership, and hospitality. A beautiful pastry is only part of the experience. The care behind it, the way it’s presented, and how it makes a guest feel all matter. Whether we’re serving a morning croissant or creating something for a major celebration, my goal is to give our guests an experience they’ll remember.
Risk taking is a topic that people have widely differing views on – we’d love to hear your thoughts.
I think taking risks has been an important part of my journey, even though I haven’t always thought of myself as a risk-taker. At certain points, my desire to discover what was possible was stronger than my fear of the unknown.
The biggest example was moving from France to Miami alone at 20. I left my family, friends, and everything familiar to build a life in a country where I wasn’t fluent in the languages. I had my training and five years of kitchen experience, but I certainly didn’t have everything figured out. The first few years were challenging, and it took time to find stability. That decision opened the door to the career and life I have today.
In January 2026, after 11 years of living here first on a visa and then as a permanent resident, I became an American citizen. I’m now a dual French-American citizen, and it’s an incredible honor to finally say, “I’m American.” That milestone made me reflect on everything that came from taking that chance at 20. I’m proud of my French roots and deeply grateful to the country where I’ve built my adult life.
Participating in Food Network competitions was another kind of risk. You’re stepping outside your own kitchen and allowing a wide audience to see how you perform under pressure. There’s vulnerability in that, because you care deeply about your craft and can’t control the outcome. But those experiences helped me grow and opened doors I couldn’t have anticipated.
Today, leading a large team, I think carefully about who a decision affects. I consider what we could gain, what could go wrong, and how we can prepare. I’m willing to take chances, while recognizing my responsibility to the people who trust me.
For me, taking a risk means understanding why something matters enough to try, preparing as well as you can, and accepting that you’ll learn along the way. I’m glad I didn’t wait until I felt completely ready to make some of the biggest decisions of my life.
Contact Info:
- Website: https://worldequestriancenter.com
- Instagram: yohannlebescond
- Facebook: Yohann Le Bescond
- LinkedIn: Yohann Le Bescond
