A native of Bordeaux, Pascal did not take his first steps in the vineyard, but in his father's pastry workshop. Entering professional life, he nevertheless first followed in his mother’s footsteps as a train conductor, before changing careers, at the age of 34, to something a little more gourmet. For sixteen years, Pascal crisscrossed France on board trains. But, over time, the foodie inside him woke up. Pascal Guglielmi listened to his passion and embarked on his career as a pastry chef, to immerse himself in a world of sweets and pleasure. He successfully passed a CAP (Professional Certification) in Marseille. But, a perfectionist, it was in a top-notch school that the young pastry chef decided to continue his training: Bellouet Conseil, masterfully managed by Jean-Michel Perruchon, Meilleur Ouvrier de France. To perfect his art, Pascal will continue his apprenticeships, including one in the oldest pastry shop in Paris, the Stohrer house. Deeply attached to the Marseille, he will continue to work in various pastry shops until the opening of his shop:

"La Pâtisserie des Marseillais".