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Romain Drocourt Email & Phone Number
Designer d'espace junior
at
Antinomik Design
1 work email found
@breadlosangeles.com
LinkedIn matched
✓ Verified Jul 2026
4 data sources
Profile completeness 100%
Current company
Role
Designer d'espace junior
Location
Los Angeles, California, United States
Company size
Who is Romain Drocourt? Overview
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Quick answer
Romain Drocourt is listed as Designer d'espace junior at Antinomik Design, a with 2 employees, based in Los Angeles, California, United States. AeroLeads shows a work email signal at breadlosangeles.com and a matched LinkedIn profile for Romain Drocourt.
Romain Drocourt previously worked as Wholesale Production Manager at Bread Los Angeles, Brooklyn Bagel Bakery, Pastry Lab, Oliver'S Artisan Breads and Pastry Chef/Owner at Pastry Lab. Romain Drocourt holds Master'S Degree, Restaurant Dessert from Ceproc (European Center Of Culinary Art).
Company email context
Email format at Antinomik Design
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{first}.{last}@breadlosangeles.com
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Profile bio
About Romain Drocourt
Romain Drocourt is a Designer d'espace junior at Antinomik Design. They possess expertise in new business development, management, conception de produit, leadership, marketing and 6 more skills. They is proficient in Spanish and English.
Listed skills include New Business Development, Management, Conception De Produit, Leadership, and 7 others.
Current workplace
Romain Drocourt's current company
Company context helps verify the profile and gives searchers a useful next step.
Antinomik Design
11 roles
Romain Drocourt work experience
A career timeline built from the work history available for this profile.
Wholesale Production Manager
Pastry Chef/Owner
Pastry Lab
Pastry Lab is an LA-based wholesale pastry and baked goods company that serves a large selection of quality breakfast items, snacks and desserts to restaurants, cafés and caterers.
Sep 2016 - Feb 2019
Pastry Consultant
Armor Diffusion
PASTRY CHEF CONSULTANT FOR FOUR PASTRY SHOPS- Teaching new methods of work and management to improve business in profit, volume and quality- Oversee all production end-to-end- Establish a budget for ingredient purchase- Organize the kitchen staff and supervise while working
Jun 2012 - Mar 2016
Executive Pastry Chef
THE LITTLE DOOR GROUP PASTRY/BAKERY PRODUCTION MANAGER - Creating dessert menu with cost - Creating high standards pastry, bread and viennoiseries display with cost - Deliver the highest standards of quality control and product consistency in high volume production company- Hire, train and evaluated Back of House staff- Manage pastry/bakery team scheduling- Manage Back of House inventory and supplies- Best macarons of L.A 2012 & 2013 by L.A WEEKLY and EATER L.A- Increasing the range of pastries and viennoiseries by 35% in 18 months
Jan 2010 - May 2012
Executive Pastry Chef
Clafoutis
PASTRY/BAKERY PRODUCTION MANAGER-Oversee all production end-to-end- Creating dessert menu - Creating high standards pastry and viennoiseries display -Hire, train and evaluated pastry/bakery staff-Manage pastry/bakery team scheduling-Manage Back of House inventory and supplies-Raised the production quality by updating recipes & pastries design
May 2008 - Jan 2010
Executive Pastry Chef
Boule
FOOD ART GROUP PASTRY/BAKERY PRODUCTION MANAGER- Creating high standards pastry, bread and viennoiseries display with cost - Oversee all production end-to-end- Hire, train and evaluated Back of House staff- Manage all Back of House scheduling- Manage Back of House inventory and supplies- Delegate tasks fairly and conscientiously- Deliver the highest standards of quality control and product consistency in high volume production company- Establish a budget for ingredient purchase- "The finest handmade caramel I've ever come across" Oprah Winfrey (Oprah Magazine Oct 2007)
Jun 2007 - Apr 2008
Pastry Chef
PASTRY STATION MANAGER ‘’one michelin star restaurant’’- Creating high standards dessert menu for 2005 America’s best new chef by Food & Wine Magazine- Hire, train and evaluated pastry staff- Manage dessert inventory and supplies- Deliver the highest standards of quality control and product consistency
Sep 2006 - Jul 2007
Pastry Chef
Drocourt Father&Son
HEAD CHEF IN FAMILY BUSINESS- Train the kitchen staff to meet imposed standards- Organize the kitchen staff and supervise while working- Creating high standards pastry, bread and viennoiseries display with cost - Train and evaluated pastry apprentices
Aug 2003 - Jul 2006
Pastry Sous Chef
Gerard Mulot
INDIVIDUAL PASTRIES & TARTS STATION MANAGER - Deliver the highest standards of product consistency in high volume international renowned pastry shop-Train and evaluated pastry apprentices
Sep 2001 - Jul 2003
Apprentice
Stohrer
PASTRY/BAKERIE APPRENTICE-Learned pastry from A to Z in the oldest, well-known bakery in Paris
Sep 1998 - Jul 2001
2 education records
Romain Drocourt education
Master'S Degree, Restaurant Dessert
Ceproc (European Center Of Culinary Art)
Certificate Of Professional Competence, Pastry, Chocolate, Candies And Ice-Cream
Les Compagnons Du Devoir
FAQ
Frequently asked questions about Romain Drocourt
Quick answers generated from the profile data available on this page.
What company does Romain Drocourt work for?
Romain Drocourt works for Antinomik Design.
What is Romain Drocourt's role at Antinomik Design?
Romain Drocourt is listed as Designer d'espace junior at Antinomik Design.
What is Romain Drocourt's email address?
AeroLeads has found 1 work email signal at @breadlosangeles.com for Romain Drocourt at Antinomik Design.
Where is Romain Drocourt based?
Romain Drocourt is based in Los Angeles, California, United States while working with Antinomik Design.
What companies has Romain Drocourt worked for?
Romain Drocourt has worked for Antinomik Design, Bread Los Angeles, Brooklyn Bagel Bakery, Pastry Lab, Oliver'S Artisan Breads, Pastry Lab, Armor Diffusion, and The Little Door.
How can I contact Romain Drocourt?
You can use AeroLeads to view verified contact signals for Romain Drocourt at Antinomik Design, including work email, phone, and LinkedIn data when available.
What schools did Romain Drocourt attend?
Romain Drocourt holds Master'S Degree, Restaurant Dessert from Ceproc (European Center Of Culinary Art).
What skills is Romain Drocourt known for?
Romain Drocourt is listed with skills including New Business Development, Management, Conception De Produit, Leadership, Marketing, Food, Menu Development, and Pastry.
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