He is the executive pastry chef at the Langham Hotel in Chicago, responsible for the culinary blog Devil’s Food Kitchen, a member of the American team at the 2015 Pastry World Cup (bronze medal), and yet we were not able to fully profile one of the most restless, versatile, and perfectionistic professionals of the current American scene. He equally manages an artistic vocation with fine arts and an interest in technique. This is what allows him to materialize with the utmost rigor and precision, not only every idea born of his creative restlessness, but also the possibility of adapting it to the reality of a hotel with different gastronomic offerings (restaurant, breakfast buffet, afternoon tea, amenities, etc.). In short, he has gained our interest in different appearances in the magazine because he is one of those figures that contributes to making pastry something which is in constant evolution.
Bio Highlights
2010-2014 – Pastry instructor at French Pastry School
2011 – Gold Medal National Pastry Team Championship
2012 – Silver Medal World Pastry Team Championship
2015 – Bronze Model at Coupe du Monde de Pâtisserie
From 2013 Executive Pastry Chef at Chicago Langham Hotel and Travelle Restaurant
Top ten Pastry Chefs in North America, 2016 (Dessert Professional)
2016 – Devil’s Food Kitchen blog
“Achieving lovely results that are also well-balanced in the combination of flavors, textures and intensities, but above all feasibly integrated in specific menus or services”
“Achieving lovely results that are also well-balanced in the combination of flavors, textures and intensities, but above all feasibly integrated in specific menus or services”
Featured in so good #13, so good #14 and so good #19
