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Pastry Chefs in USA Archives - Page 2 of 3 - so good.. magazine

A selection of the best sweet professionals working in the United States of America

Melissa Coppel

She is bringing back more creative freedom into chocolate making.More info

John Kraus

He’s the owner of Patisserie 46, a unique establishment in Minnesota. He belongs to the new generation of the American haute pâtisserie.More info

Eric Bertoia

Eric Bertoia represents a bridge between French pâtisserie and the flourishing modern American pastry. He’s the Corporate Pastry Chef of The Dinex Group.More info

Simon Brégardis

Executive Pastry Chef at the Bellagio Hotel in Las Vegas, he works on a French line with the freedom that gives cultural diversity of the United StatesMore info

Sébastien Canonne

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

Thomas Raquel

Pastry Chef at the restaurant Acadia in Chicago.More info

Bobby Schaffer

Running his own adventure in Chicago, Lost LarsonMore info

Joseph Baker

Responsible for the pastry training program at Le Cordon Bleu in Dallas (Texas).More info

En-Ming Hsu

World champion in Lyon 2001. Professor at the prestigious French Pastry School in Chicago.More info

Jimmy Macmillan

He has built a successful career in desserts stations at high-end restaurants. He runs the JM Purepastry consultancy.More info