Claude Escamilla grew up in the South of France and began studying pastry arts at the age of 14 at La Chambre des Metiers in Perpignan. He graduated with a C.A.P. "Professional Aptitude Certificate" in Pastry in 1995, and later went on to earn his master's degree.

Upon graduation Claude joined "Le Clos Des Lys", a large-scale catering enterprise, where he would remain until June of 1997. He worked under Chef Jean-Philippe Maury, creating recipes that were published in the gourmet French magazine, Thuriès. He then worked as a pastry decorator at MOF Philippe Urraca's pastry shop.

In June of 1999, Claude became the Assistant Pastry Chef for the Bellagio Hotel in Las Vegas, Nevada, where he once again joined Jean-Philippe Maury. He currently oversees dessert production for six gourmet restaurants as well room service and catering functions.