After getting all his diplomas (BEP, BAC Pro, Pastry Complementary Mention) at the Lycée Hotelier of Toulouse, Sebastian Ochoa multiplies experiences in the most prestigious French institutions ; on the Atlantic coast, including Hotel du Palais in Biarritz or on the French Riviera, Castle of the Chèvre d'Or in Eze, Café de Paris (Monaco). Before embarking on the project "La Cerise Basque" he holds the position of Pastry Chef at Chateau de la Pomarede, 1 Michelin star.
At Victor Hugo Market in Toulouse, everyone knows Jacques Ochoa, where his place "à La Toque", catering specialist of Basque products, delights Toulouse. Today, after a journey of 42 years dedicated to Toque, he decided to link his fate with his son and opens their new pastry "La Cerise Basque".
His specialty: Basque cake as the Ochoa family, the father and son, are from the Basque Country.