Biography ~ Executive Pastry Chef Thierry Delourneaux

Thierry's passion for pastry was ignited on the exotic French Island of Guadeloupe, where he was born. In 1990 Thierry moved to Paris where 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. Thierry's talents, coupled with his ambitious desire to excel, led him to travel and discover a new culture and in 1998 he journeyed to the "Big Apple". In New York as the Executive Pastry Chef at Food Attitude, Thierry 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 along with his innovative delicacies not only ended with 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.

In 2002, Thierry 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, he was recognized for his signature desserts, created and preserved a top level team that grew accustom to his distinction to excel above and beyond all expectations.

In October, 2006 Thierry embarked on yet another challenge when he accepted the position of Executive Pastry Chef at the world famous The Beverly Hilton hotel. Chef Delourneaux tantalizes pallets of the rich and famous with his uniquely creative desserts that fuse his Caribbean roots and his classic French training. His passion for chocolate is reminiscent of his fondest memories of creating cakes at an early age in high school. “I want people to savor my delicacies and awake their taste buds.” His inspiration stems from his heart of gold. He is a true romantic and his Valrhona and Cacao Barry creations are a match made in heaven. In order to be the best at your profession, you have to love it which is the philosophy he lives and breathes by.

Some of his career highlights include:

• Co-Hosted with Chef Suki Sugiura The 64th Annual Golden Globe Awards, January 2007
• Featured as an accomplished and innovative Executive Pastry chef in Pastry & Art Magazine’s February 2007 issue
• Co-Hosted with Chef Roland Mesnier Best Buddies Event, Washington DC 2005
• Host and Guest Chef - Party For The Senses at the Annual EPCOT International Food & Wine Festival- Orlando 2005
• Culinary Award of Excellence, South Hampton 2001
• Participated in South Hampton's Great Chef Gala 2000
• Bronze Medallist in 1996 for Professional Bakers and Pastry Chefs in Toronto.