L’École Valrhona Brooklyn has a new North American Corporate Pastry Chef: Chef Guillaume Roesz. Chef Roesz is based at L’École Valrhona Brooklyn and is in charge of sharing L’École Valrhona expertise in North America.
Roesz began his career with a pastry apprenticeship in Alsace, France at Pâtisserie Dany Husser. In 2006,he moved to Paris to join the prestigious team at Maison Ladurée. Five years later, Roesz embarked on a new journey, this time to the Middle East, to open three shops for Maison Ladurée in Doha and Dubai.
In 2015, Chef Roesz joined the Valrhona Team as the Middle East, Africa & South Asia Corporate Pastry Chef, bringing his expertise in pastry and passion for Valrhona chocolate. As part of this role, Chef Roesz travelled from continent to continent, teaching demonstrations and workshops. From the Middle East to Africa to India, he met pastry chefs from all backgrounds and experienced different cultures.
Chef Roesz conducted many technical classes with customized desserts along the way, and has been featured in many publications, including ELLE Magazine, which published his handcrafted chocolate dress masterpiece specially designed with stylist Ava Hashemi for Chocolate Week in Dubai.
In his new role, Chef Roesz will join the three current L’Ecole Valrhona North American Pastry Chefs – Sarah Tibbetts, Derek Poirier and Paul Saiphet. He will be in charge of providing technical support to distributors and end users, teaching hands-on classes and demonstrations, developing recipes for professionals and consumers, testing and developing new techniques, working on new trends as well as implementing best practices from L’École Valrhona’s headquarters.
Chef Roesz is thrilled to join the Valrhona North American team as the Pastry Chef in charge of the U.S. and Canada, and looks forward to sharing his expertise with the Valrhona North American community. “I am very excited about this new challenge. I am looking forward to learning and growing and can’t wait to discover a new region, new customers, new chefs, new flavors, new ingredients, new pastries, but still with my favorite chocolate!” For more info, visit www.valrhona-chocolate.com.
