By Oprah Davidson
Known for his star-studded career, competition wins, and signature luxury desserts, Michelin-trained Chef Christophe Rull is no stranger to excellence. After more than two decades of dedication, sacrifice, and standout accomplishments in the world of fine pastry, he’s ready to take on his sweetest role yet: proprietor.
This fall, he’ll join the league of chef-owners with the launch of his first shop—Christophe Rull Patisserie—in the heart of the San Diego suburb of San Marcos. There, he’ll bring a refined approach to pastry paired with down-to-earth charm, rooted in quality and connection.
The French-born chef has worked for hotels in Las Vegas, Diego and, most recently, at the Hotel Bal-Air in Los Angeles. He won the U.S. chocolate Masters’ competition in 2021. But this next chapter is about more than just opening a bakery. It marks the start of a bigger journey—fueled by passion, precision, and purpose—focused on building something that reflects not just his craft, but the community he’s proud to be part of.
What led you to specialize in pastry?
I’ve always been interested in working in the kitchen; since I was a little kid and I prepared vegetables with my dad. Every time I went to his house, we cooked together. And my mom used to cook. She separated from my dad and raised me and my two brothers on her own. She would spend the whole weekend cooking for the entire week. On Saturday, I could sit in bed and already smell the aroma of everything she was cooking. Grandmother and grandfather were bakers too. So, it’s something that I grew up with and was surrounded by.
At first, I wanted to be a veterinarian because I loved animals. Still do. But when I realized that it was a high level of schooling I realized I didn’t want that for my life. I wanted to start working, so I decided to do an apprenticeship in cooking [instead]. I started at the age of 15 and earned degrees in cooking and pastry. After apprenticeship, I applied for both a cook and pastry cook position at a luxury resort. The first person who replied to me offered me a position as a pastry cook. I said yes and never went back to the [savory] kitchen, except at home.
How would you describe your pastry philosophy or signature style?
I try to stay simple. Simplicity, well done—that’s my motto.
In an earlier podcast you mentioned the immense sacrifice it took to compete for the World Chocolate Master title and that even after two years you’re still not sure if it was all worth it. What would you say today?
Right now, I have this great opportunity to open a business and it’s (part of) a huge development; 200 acres and we are going to be in the center. I do believe this opportunity came, in part, because I was the U.S Candidate for the World Chocolate Master. After I received that title, I was connected with the mayor of the city of San Marcos, Rebecca Jones. She invited me to the Chamber of Commerce to be recognized for my work. She asked me what my dream was, and I told her that one day I want to open a pastry shop and eventually a pastry school. I also said it would be nice if I can do it in San Marcos. She told me, “Well, whenever you’re ready, just let me know and I’ll see how I can help you”.
It’s the best feeling in the world. You enter the bakery and can smell the aroma of baking.
Describe how competing has made you a better chef.
It helps you to think differently and be more consistent and productive on a daily basis. With high-level competitions like the World Chocolate Masters, the training process is intense. You do one trial, then another, then another—and the first one usually doesn’t go well. You’ve got five hours to make a showpiece, and you end up finishing in ten. At one point, I remember telling my coach, Jean-Marie Auboine, that I wouldn’t be able to finish unless I cut something out. He said to me, “Then don’t go if you’re not ready.” That lit a fire in me. I kept tweaking things without cutting corners, and eventually finished everything within the timeframe. I’ve seen firsthand what we’re capable of in this industry when we push ourselves.
Where do you source inspiration and how do you stay passionate about your craft?
I’m really inspired by athletes. I love those documentaries that talk about high-level athletes because that’s all they do all their life. On the flight back from the Philippines, I watched the movie about the two Williams sisters. I definitely recommend watching this movie, because it shows you that with perseverance, hard work and dedication, you’re going to get something at some point.
How do you plan to maintain a sense of balance and well-being, especially as you take on the pressures of opening your own bakery?
I was pretty healthy when I lived in San Diego. I was surfing three times a week, running, walking, and even completed the San Diego Marathon before the World Chocolate Masters. I was training in jiu-jitsu too—I’m a blue belt, though I haven’t practiced in the last couple of years.
But when I moved to L.A., that balance disappeared. The time I used to spend working out was replaced by traffic and long work hours. I’d get home, have a couple of glasses of wine, and the workouts slowly stopped. For the last two years, I’ve struggled to maintain that balance—but now I’m working on getting it back. Once the business is up and running, I plan to return to surfing and jiu-jitsu.
Taking breaks is essential—not just physically, but mentally too. Jiu-jitsu, for example, puts you around people from all walks of life: military, doctors, students. You get out of your comfort zone, and you meet people and hear their stories. It’s inspiring and that kind of inspiration is important in an industry as demanding as ours. Especially when you’re in leadership where there’s so much responsibility.
My wife and I recently spent three weeks in the Philippines, and by day three, I told her, “We need to schedule this into our lives every year.” It is part of our business, part of our rest, part of everything. Because it feels so good. You get disconnected. You see other cultures, people, scenery. And you come back; you’re super fresh. I think for me, that’s the key to success, if you are able to balance all of this. It isn’t about making millions. It’s about having time for your family, doing what you love, and showing up to work every day feeling happy and fulfilled.
Can you share your experience with burnout? How did you combat it and continue pushing?
I went into a deep mental breakdown last year. I was at the head of a five-star hotel, and there was really a lot of pressure on my shoulders. I also felt the guilt of moving all my family from San Diego to Los Angeles. We missed the community we once had. On top of this, my dad was diagnosed with Parkinson’s disease, so there was a lot on my mind. I talked to a therapist for the first time in my 40 years of life and honestly it felt good. I did several sessions and went for a run every single day. It was during that time that I took the phone and called the Mayor of San Marcos. That experience of burnout is what pushed me to open my business. Sometimes I think it’s a necessity to go through a hard time because that pushes humans to find solutions.
During your time at Hotel Bel-Air, the property was ranked number five in The World’s 50 Best for hotels with world-class pastry programs. How did that experience help prepare you for this new venture?
Yes, it’s a pretty huge recognition. And we got this recognition within five months of opening. The opportunity at Hotel Bel Air was really great. During my interview process, when the general manager at the time told me they were going to open a pastry shop, I was sold. As Executive Pastry Chef, I was involved with everything from start all the way to opening. I was working with the leadership there and seeing the development of how things go and what’s needed step by step in order to open. That’s probably what paved the way, to be honest— going through the process of every single detail from concepts to realization, to marketing, and all those meetings.
What motivated you to take the leap and open your own bakery now?
Working in a hotel, pastry is an amenity. Most of the time, it is not the main source of revenue. So, I understand from a business standpoint and perception that pastry will never be the priority. Guests come to the hotel for the food, and they might get dessert or they might not. Someone goes to the patisserie to get pastry. That’s the main focus. I wanted my own place where people come specifically for the pastries. I grew up in France where you go in the morning, you take your piece of bread, you get your croissant. It’s still warm, out of the oven. It’s the best feeling in the world. You enter the bakery and can smell the aroma of baking. Who doesn’t like that?
What were the key factors in choosing the location?
The patisserie will be located in the San Marcos region of California. The area is called North City.
When I was in Los Angeles, I really missed the San Marcos community. Living here—for me—it’s my place. I have the ocean 20 minutes away. I can go surfing in the morning, go to work and surf again at night if I want. Everything is convenient. It’s beautiful, the pace is much slower than Los Angeles. There’s a lot less traffic. People are more relaxed. It’s more like a family, like a small town. And I love that. I need green around me— nature, but I also need a bit of urban life. And that’s what San Marcos is for me.
Find the best pastry chefs out there and go work for them. . .Don’t question them; just put your head down and listen.
You recently returned from a three-week trip to the Philippines. Will any ingredients, dishes, or techniques you saw there make its way into your new establishment?
My wife is from there and we’re going to open the business together, but right now, the menu is not designed with a Filipino influence. However, down the road, I will definitely create a few specials. If they become successful, we’ll put them on the menu. They have this bread; it’s called ube pandesal. It’s a brioche-style bread made with ube and filled with cheese. I’m already thinking about doing a French fusion between the ube pandesal, using a French cheese incorporated inside to make it more unique to our business.
Will local and seasonal ingredients play a big role in your menu? How much do you see that shaping your bakery’s identity?
Yes, we actually have a farmer’s market right on our street—just across from the pastry shop. We plan to use as many local products as we can find right here in the community. Carlsbad is only about 10 minutes away and has huge strawberry fields and a lot of farming, which is great.
Being in California, we’re lucky—there’s so much amazing produce here. So, when it comes to vegetables and fruits, I’ll definitely work with local farmers to source the freshest ingredients possible. Certain items (butter and flour) I know will make a difference, especially when it comes to croissants or bread, so I’ll be importing them from France. You don’t have too many ingredients in bread, so why not get the best flour that you can get?
I went into a deep mental breakdown last year. . .There was really a lot of pressure on my shoulders.
In the World Chocolate Masters Competition, you wanted to spread awareness on ocean preservation. Will sustainability also be a factor in your new shop?
Yes, especially in the community that we are in. They’re trying to make their carbon footprint as low as possible. So that’s aligned with my vision and philosophy. I’m going to try my very best to minimize the use of plastic. It’s not healthy for the ocean and I want to surf in a place where it’s healthy.
Can you share with us your menu and hours of operations?
I want to stay classic, offering really traditional French pastries. The menu will have a large assortment of breakfast pastries like cinnamon rolls, almond croissant, hazelnut croissant, and pain au chocolat. We also have muffins and a few cookies. In addition, I’m planning to introduce some savory items—like breakfast sandwiches, ham-and-cheese croissants, and a selection of quiches. Down the road we’ll also have house-made jams. We’re working in partnership with Lavazza premium coffee. They are top-notch, one of the best, in my opinion, and consistent. As for hours of operation, it might change, but at the beginning, we plan to open six days a week, from 7 a.m. to 3 p.m, closed on Mondays.
Explain to us your approach to the business planning process.
I’m building the bakery with my wife—she’s handling the financial side. She was the assistant controller at the Beverly Hills Hotel, so she’s managing everything from budgeting to accounting. I’m taking care of operations, so it’s a real team effort. Just this morning, I told her how grateful I am that we’re doing this together—we can talk through everything, and it truly feels like a family business.
My stepson, Byron, is also involved. He’ll be in school, but working with us as well. It’s the three of us—my wife Wilma, Byron, and me—putting our hearts into this. I also have someone helping with branding and managing our Instagram account until we open. Once we launch, I’ll take it over.
What advice would you give to young pastry chefs who feel overwhelmed by social media and the pressure to follow in the footsteps of high-profile chefs?
I’ll advise them to master the fundamentals. That’s so important. Everybody wants to have a million followers on social media, including me. But I think sometimes people don’t understand that the people who have millions of followers didn’t just get them. Maybe some of them got lucky, but for the most part, I strongly believe that it’s hard work. It’s dedication. It’s working when everybody is sleeping. Find the best pastry chefs out there. Make a list and then go to work for them. And when you get there, don’t question them. Just put your head down and listen. Because they are there for a reason.
Are there any pastry or bakery trends that excite or intrigue you?
I’m a huge fan of mono concepts. [For instance] the people that are doing just éclairs, choux, macarons, etcetera. You can open a business making chocolate bonbons and that’s all you do and still create 100 different kinds. One of my biggest mentors and the pastry chef I respect the most in the whole entire industry is Guillaume Mabilleau because of his approach of simplicity.
Then there’s the Dubai chocolate bar. It’s a huge success. It’s amazing to see the impact that you can have with just one product. I think the concept is brilliant. Also, it’s really good and simple. Another proof that simplicity works— and good marketing.
What goals have you set for your first year in business, and looking ahead, do you see potential for growth—whether through wholesale, new product lines, or expansion beyond San Marco, possibly even internationally?
The first phase is opening the pastry shop and café—hiring and training the team, getting operations running smoothly, and maintaining consistency in everything we do. In the second phase, I’m planning to develop a chocolate program and start offering community classes to build excitement locally. If the opportunity and revenue allow, I’d love to launch a pastry school alongside the chocolate program. I’m also open to collaborations— for example, if a hotel approached me for consulting or to put my name on their patisserie, I’d absolutely consider it.
Long-term, I can see opening a few locations throughout the area—Vista, Oceanside, Carlsbad, Del Mar, San Diego and so on, but smaller versions with a much more limited item menu. For now, it starts with creating a place where people can simply enjoy a great croissant and a good coffee.
What do you hope your bakery contributes to the broader food community?
I’m hoping to show that you can keep things simple and still be successful. It doesn’t have to be complicated — just show up every morning, do your work well, make a great product, be kind, and connect with the community.
Photos by Mariola Hupert
(This article appeared in the Summer 2025 issue of Pastry Arts Magazine)
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