Romain Dufour discovered his love for bread thanks to his uncle, who had a bakery in a small town near Bourges (France), where at the age of only 12 he worked as an apprentice for two years. However, it was at the Plaza Athenée in Paris, under the direction of Christophe Michalak, that he acquired discipline, creativity, and attention to detail. His desire to see the world led him to travel to Dubai and become head baker for Intercontinental Hotel Dubai at the age of 21. In 2016, he moved to Chicago as Master Baker of Research & Development of Eurogerm USA.
Currently he is the Head Chef of the Chocolate Academy that Barry Callebaut has in Chicago. His mission is to bring all the richness of chocolate, its technique and possibilities to the world of artisan bakery in the United States and the rest of America
