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HomePeopleThierry ‘Chichifoofoo’ Delourneaux: Leaving the Butterfly

Thierry ‘Chichifoofoo’ Delourneaux: Leaving the Butterfly

(This article appeared in the Summer 2022 issue of Pastry Arts Magazine)

Hailing from the French Caribbean island of Guadeloupe (popularly known as ‘The Butterfly’ because of its distinctive shape), Chef Thierry ‘Chichifoofoo’ Delourneaux began his pastry journey with an apprenticeship in his hometown. Though his father originally wanted his son to become a policeman like him, he supported his son’s choice. Thierry got off to an impressive start, finishing the program in half the allotted time, and went on to pursue a master’s degree in pastry in Paris while honing his skills at Chamarre Pâtisserie. He then crossed the Atlantic to work at the renowned Lenôtre Patisserie in Montreal and steer the opening of two pastry boutiques for Patachou Patisserie in Toronto. Since then, Chef Thierry has crafted desserts and pastries for some of the most prestigious hotel brands in the world, including the Ritz-Carlton, The Greenbrier, The Fairmont and the St. Regis. For the past year he has been working as the Executive Pastry Chef and consultant for the Maggiore Group of restaurants in Arizona. With his seemingly endless creative inspiration, a popular website (https://thierrydelourneaux.com), and impressive business management skills, there seems to be no end to what this talented chef can accomplish.

What inspired you to choose a pastry career?

It was the pineapple upside-down cake we made one day in high school home economics – I made it again a few times at home. And after that, I went to my father. I told him that I didn’t want to be a policeman.  And, he asked me, What you want to be? I said, I want to be a pastry chef. And he told me, “OK, then be the best pastry chef.” And from that on, I got my first degree, my apprenticeship in Guadeloupe, and I got it in one year, instead of two.

What was so inspiring about that cake?

I think because I made upside-down pineapple cake with fresh pineapple. Once in a while, Mom was making it with canned pineapple. But we used a fresh pineapple at school, and I found the taste was totally different. And I practiced on my day off or weekends. I mean, I was very good at it. I’m glad my parents really pushed me to do whatever I want. When you love doing something, you don’t feel like you’re working. I told my parents, I’m leaving to make it big. And that made me push myself constantly to get to the next level. I felt, why leave my lovely butterfly otherwise?

How do you feel about competitions?

One of my mentors always told me, don’t focus on competition, and it’s never been my thing. But I love to train my staff for them because I understand why people compete. When you know how to sell yourself, it doesn’t matter if you do competitions or not – any GM or executive chef will tell you that. You can be an amazing executive chef, but can you also have your company go to the next level and make them very profitable?

I don’t yell, but I’m known to speak with authority because I lead my brigade just like it’s an army.

What does ‘chichifoofoo’ mean to you?

This is what I’ve been using for the past twenty-five years to describe my desserts; it means beautiful, above and beyond. I noticed a lot of people four or five years ago started to use it, the hashtag, and I said, you know what? I have wanted to have a company online. Let me put the trademark on the phrase, just in case. You know, it’s kind of my hobby doing that on the side. For me now, anybody can use it to describe something as beautiful, and it’s also a lifestyle.

In your career is there any one person who has inspired you the most?

Richard Rosendale. He inspired me with a lot of discipline to constantly push myself, and I think it made me a good leader and also helped me to stay calm. I never heard him yell once, and I worked with him for two and a half years. And we still talk once a while. People will tell you they’re scared of me because I speak with authority. I don’t yell, but I’m known to speak with authority because I lead my brigade just like it’s an army.

For young girls or boys going to start in the industry, I would say to find a mentor, a good organization they can go to.  Because success, it’s easy to get there, but how to maintain it is another thing.

Have you ever faced a challenge in your career? 

I went to a location one time to do a tasting, and it went very well. I got a job offer. And the next day they called, and told me they had changed their mind. But since that, I have made it even bigger; I have been with the Maggiore Group for the past 11 months, but it’s like it’s been 16 years, and it just keeps getting better. I have my own building.  So basically, I create pastry for all the group, and I am basically the consultant. But I don’t produce the pastry for them. And they have noticed the difference since I joined the group. And that’s why I am just so pleased. And they are happy.

What advice do you have for those just entering this industry?

For young girls or boys going to start in the industry, I would say to find a mentor, a good organization they can go to.  Because success, it’s easy to get there, but how to maintain it is another thing.

Genevieve Sawyer
Genevieve Sawyer
Genevieve Sawyer is a freelance food writer who co-wrote a cookbook tied to the Berkshires, Massachusetts art and history scene, with recipes created and inspired by cultural luminaries. Holding a degree in Baking and Pastry Arts from the Culinary Institute of America, Genevieve brings a blend of culinary expertise and artistic flair to her writing.

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