L’École Valrhona Brooklyn has incorporated a fourth North American Corporate Pastry Chef: Guillaume Roesz. The pastry chef, who worked for Maison Ladurée, joins the team of chefs formed by Sarah Tibbetts, Derek Poirier, and Paul Saiphet.

Roesz started his career in Valrhona in 2015 as the Middle East, Africa, and South Asia Corporate Pastry Chef. Now he assumes this new position with enthusiasm and with the mission of offering technical assistance to distributors and end-users, giving practical classes and demonstrations, developing recipes for professionals and consumers, testing and developing new techniques, working on new trends, and implementing best practices.