Born in Paris and raised in the town of Perpignan, located in the south of France, Laurent Vals was 16 years old when he began his professional culinary education at "l’Ecole Hoteliere du Moulin a Vent", in 1986. He received his C.A.P Chef certification in 1988, and then, continuing his studies, received his C.A.P Pastry Chef certification in 1989. He has taught for several schools and he’s specialized in French, Spanish and Italian cuisine.