so good.. magazine – The magazine of the haute pâtisserie

Co-founder of the French Pastry School and one of the leading representatives of French pastry in the U.S.

This Chicago-based French pastry chef’s career is full of accolades. It took a big leap in 1995 when he founded, alongside Jacquy Pfeiffer, the prestigious French Pastry School. Since then, he has obtained such prominent titles as the MOF, the Pastry Chef of the Year in the United States, or the title of Knight in the Order of Academic Palms, awarded by the French government. Highlighted among Sébastien’s great virtues is the great knowledge he treasures of the traditional techniques and recipes, the study of taste and elegance in his presentations.

Bio Highlights

• 1995 – Taittinger Champagne Pastry Chef of the Year in America. Opens the French Pastry School
• 1996 – Winner of the United States National Pastry Cup
• 1997 – Silver medal with the US Team at the Coupe du Monde de la Pâtisserie in Lyon
• 2000 – Winner of the National Pastry Championship in Beaver Creek, Colorado
• 2000 – Member of the Académie Culinaire de France
• 2004 – Awarded with the title of Meilleur Ouvrier de France
• 2004 – Pastry Chef of the Year at the World Pastry Forum in Las Vegas
• 2009 – Named Chevalier de l’Ordre Mondial de l’Académie Culinaire de France
• 2012 – Named Chevalier de l’Ordre des Palmes Academiques (Knight of the Order of Academic Palms) by the French Government
• 2013 – Medal of the Centennial Honor by the Académie Culinaire de France

All classics work because the essential ingredients, tools and techniques are all in place and in perfect balance. Not mastering the classic itself before going on to adapt it to other variations would be a mistake
so good.. magazine #9

Featured in so good #9