WBC All Star Series: Meet Godefroy Piaton
The WBC All Star Team brings together butchers who represent some of the highest levels of skill, creativity and dedication in the global trade. Through this series, we’re getting to know the people behind the craft - their journeys, the people who shaped them and what continues to drive them forward.
For France’s Godefroy Piaton, being named to the WBC All Star Team carries a meaning that goes far beyond personal recognition.
“It’s a tremendous honour for me,” he says. “There’s a deep personal connection I have with this competition, and it holds a special place in my journey.”
That connection stretches back to 2016, when Godefroy was still an apprentice. His boss at the time was a member of Team France during the country’s first appearance at the World Butchers’ Challenge, where his skill in breaking down the half beef left a lasting impression - not only on the judges, but on the young butcher learning beside him.
“He taught me everything - his techniques, his vision, his passion,” Godefroy says.
“Being here today is, in a way, a tribute to everything he passed on to me. I’m incredibly grateful to him.”
It is also a recognition Godefroy sees as a celebration of French craftsmanship and the training culture that has shaped his career. To be recognised for his cutting skills on the international stage is, for him, an opportunity to represent the techniques, standards and traditions French butchers continue to stand behind.
His path into the trade wasn’t always mapped out.
After changing direction from his original schooling, Godefroy found himself drawn towards craftsmanship. Butchery quickly felt like the right fit - precise, demanding, hands-on and disciplined.
His formal training began with a two-year CAP program, followed by a two-year BP. Rather than staying in one environment, he deliberately worked across different butcher shops, exposing himself to a variety of techniques and ways of working.
That experience gave him the technical foundation he needed, but also sparked a bigger ambition.
Godefroy began entering competitions at national level and eventually internationally, driven by one major goal: becoming a **Meilleur Ouvrier de France**.
In 2018, aged just 24, he achieved it in the butchery display category.
Competition would ultimately take him to the World Butchers’ Challenge - an experience he describes as unforgettable.
But for Godefroy, the value of the WBC reaches much further than medals or individual achievement. He sees the competition as a platform for the entire profession: a chance to put butchery in the spotlight, share the craft with the public and inspire the next generation.
It also demonstrates just how much precision, discipline and constant improvement the profession demands.
Representing Team France added another layer entirely.
“Feeling that sense of unity, the team spirit, and the shared drive to push our limits and reach for the title was incredibly motivating,” he says.
“It’s not just about individual success, it’s about representing something bigger, together.”
Away from competition, Godefroy’s inspiration comes from something much closer to home: opening the doors of his own shop each day.
His aim is straightforward - create a beautiful display filled with quality products, variety and choices that are accessible to his customers.
Just as important is where those products come from.
Godefroy makes buying locally a priority and sees supporting French farmers as an essential part of representing the profession properly.
“There’s something deeply meaningful about knowing where your meat comes from, and being able to pass that on to the people who walk into my store.”
That respect for the foundations of the trade also shapes his advice to young butchers.
For Godefroy, strong technical training is the starting point, but it can only take someone so far. Discipline, motivation, rigour and an openness to feedback are just as important.
He is also realistic about what the profession demands. Early mornings and long days are part of the job, as is the physical nature of the work. But technical ability alone doesn’t make a complete butcher.
Communication matters. Customer service matters. Learning to work alongside others matters. And for those who eventually want to lead a team or run a business, those interpersonal skills become every bit as important as what happens on the block.
“With a strong base, butchery offers real opportunities for creativity, personal expression, and a wide range of skills to develop,” he says.
“It’s a career where you can truly enjoy what you do, every day.”
For Godefroy, becoming a WBC All Star brings together many different parts of his journey: the mentor who first showed him what was possible, the traditions of French butchery, years of technical training and competition, his teammates, his customers and the producers whose work he represents every day.
It is recognition of where he has come from - but, perhaps more importantly, another opportunity to represent the craft that has given him so much.