Thierry's passion for pastry was ignited on the exotic French Island of Guadeloupe, where he was born. The experience of baking a cake in high school was the catalyst that set forth his future endeavors.

Being the first and only student to be certified for his Patissier-Chocolatier-Glacier-Confiseur (Certificat D'aptitude Professionnelle) in half the required time, Thierry took off for Paris and started his pastry master in 1990. There, he accomplished the artistry of transforming conventional desserts into exquisite plated presentations. After three years honing his skills in classical French pastry he moved to Montreal-Canada to work at the legendary Lenotre Patisserie.

His commitment to learn the English language brought him to Toronto where he became a Pastry Chef for the renowned Patachou Patisserie. Always striving to be the best, Thierry won the Bronze Medal in 1996 for Professional Bakers and Pastry Chefs in Toronto.

Chef Delourneaux's talents, intertwined with his ambitious desire to excel, led him to travel and discover a new culture and in 1998 he took himself to the "Big Apple", New York City. He felt that the city would embrace his ideas and techniques, opening new horizons in his career path. In New York as the Executive Pastry Chef at Food Attitude, Chef Delourneaux increased his exposure and signature desserts, which later developed into an even more challenging position at Park Avenue Catering. His exquisite details in pastry design, his breath taking special events and wedding cakes displayed originality. His innovative delicacies not only ended wonderful events for Park Avenue Catering but also served as special occasion masterpieces for some of the most discriminating palettes of the finest hotels, restaurants and private clubs in the City. Chef Delourneaux had the honor of participating in South Hampton's Great Chef Gala 2000, an event that showcases some of the top hotels and restaurants in New York. In 2001, he was awarded the Culinary Award of Excellence for the work he had done in the region.

In 2002, Chef Delourneaux returned to Toronto where he took on the prestigious task of aiding with the development and organization of Patachou’s new project and kitchens; an expansion of their previous company into two boutique patisseries as well as providing wholesale to the leading luxury hotels in the city. After successfully completing the year long venture he set mind on returning to the States.

In 2003, he accepted a position with The Ritz-Carlton Hotel Company in Tyson’s Corner, Virginia. As the Executive Pastry Chef with this well known luxury brand, Chef Delourneaux has not only made a name for his signature desserts but has also created and preserved a top level team. In his kitchen he always pushes to excel above and beyond expectations. Chef Delourneaux’s highest achievements thus far include hosting The 2005 Party for the Senses at the EPCOT International Food and Wine Festival, Orlando Florida. Chef Delourneaux also co-hosted in 2005 with Roland Mesnier The Best Buddies event in Washington,DC.
He welcomes you to discover all that he has to offer, all which reflect his passion and all that illustrates his creativity.

"I want people to savor my delicacies and awaken their taste buds. " ~ Chef Thierry Delourneaux

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