L’École Valrhona Brooklyn appoints Luke Frost as new Executive Pastry Chef – North America.

Since 2015, the chef has traveled throughout Northern Europe sharing his experience as a Valrhona instructor. In this new role, he will continue to share his knowledge through classes in the school, along with demonstrations, workshops, and technical events in the US and Canada.

He began as an apprentice at the prestigious Savoy Hotel Group, where he cultivated his passion for pastry making. Subsequently, he gained experience in the kitchens of several Michelin-starred venues within the UK’s leading hotel operations such as Le Manoir Aux Quat’ Saisons in Oxfordshire under the mentorship of Raymond Blanc, with whom he honed his skills in classic French pastry.

His culinary prowess continued to flourish as he led the pastry teams at distinguished establishments such as Northcote Manor, The Chester Grosvenor, and Coworth Park, part of the revered Dorchester Collection, up until he joined the Valrhona team.

This year Luke will be teaching an Afternoon tea, Fika, Gateaux de Voyage class at L’Ecole Valrhona Brooklyn from May 13th – 15th .