 He had a culinary apprenticeship at the School of Hospitality and Hotel Management in Rouen, Normandy, followed by a pastry apprenticeship under chef Gaston Lenôtre.Canonne has worked at a variety of fine-dining restaurants and luxury hotels, including three-star Michelin restaurants; the Pré Catelan in Paris and the Côte Saint Jacques in Burgundy, France; the Beau-Rivage Palace in Geneva; the Euler Palace Hotel in Basel, Switzerland; and the Palais de l'Elysée in Paris for French president François Mitterrand.He moved to the United States in 1991, becoming the executive pastry chef at the Ritz-Carlton Hotel in Chicago.