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
She is bringing back more creative freedom into chocolate making.
He’s the owner of Patisserie 46, a unique establishment in Minnesota. He belongs to the new generation of the American haute pâtisserie.
Eric Bertoia represents a bridge between French pâtisserie and the flourishing modern American pastry. He’s the Corporate Pastry Chef of The Dinex Group.
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 States
Co-founder of the French Pastry School and one of the leading representatives of French pastry in the U.S.
Pastry Chef at the restaurant Acadia in Chicago.
Running his own adventure in Chicago, Lost Larson
Responsible for the pastry training program at Le Cordon Bleu in Dallas (Texas).
World champion in Lyon 2001. Professor at the prestigious French Pastry School in Chicago.
He has built a successful career in desserts stations at high-end restaurants. He runs the JM Purepastry consultancy.