.
Team USA - 2008 Worlds
Team USA :: Sponsored by Neilsen Massey, Godiva Chocolatier, Max Felchlin AG, & Swiss Chalet Fine Foods
Laurent Branlard, Captain
Laurent Branlard is executive pastry chef for the Walt Disney World Swan and Dolphin Hotel. A native of France, Branlard is a highly accomplished pastry chef who holds the distinction as a member of the 2002 Team USA World Pastry Championship Team, where they won the title in an intense competition against 12 nations, and a member of a team of three chefs who took the gold medal in the 2001 National Pastry Championship, comprised of 36 of the best pastry chefs in America. He was named one of the 10 best Pastry Chefs in America in 2003 and 2004.
Laurent began studying pastry arts at the age of 16. Before joining the Swan & Dolphin, Laurent was executive pastry chef for the Ritz-Carlton Hotel, Buckhead in Atlanta. He was also executive pastry chef for the Ritz-Carlton in St. Thomas, USVI. He worked throughout France as a pastry chef and caterer. While working as a pastry chef for Bontemps Catering in France, Laurent participated in the country's most prestigious pastry contest, the "Meilleur Ouvrier de France," an elite honor bestowed upon only few chefs. He was recruited by the noted Philippe Urraca, M.O.F. to be his pastry chef. He also worked for Layrac Catering company and held numerous other pastry chef positions in France. Laurent trained in chocolate making under Chef Francis Boucher, former president of the Chocolatiers M.O.F association, one of the most noted chocolate-makers in France.
Dimitri Fayard
His culinary training was at the Lycee Pardailhan in Auch, France. After receiving his CAP Cuisine and CAP Patisserie (French diplomas for culinary and pastry training) he was hired by Philippe Uracca MOF'93 to work in his kitchen and produce pastries for 3 of his highly acclaimed retail pastry shops around Auch. He left Uracca's for the opportunity to work in the United States for François Payard, who had hired newly awarded MOF '97 Jean Philippe Maury to run his kitchen. At Payard's Patisserie & Bistro, Dimitri ran the tart station and later was promoted to Chocolatier. Soon after he reunited with Executive Pastry Chef Jean Philippe Maury MOF '97 at the Bellagio Hotel in Las Vegas as one of the assistant pastry chefs. There he was responsible for his team of 11 and the production of pastries for 4 restaurants, a 24 hour café, 2 pastry shops, room service desserts and all wedding cakes. After 2 years at the Bellagio, he joined the World Pastry Cup Champion 2002 and a fellow chef from Uracca's, Laurent Branlard at the Ritz Carlton Corporate Hotel in Buckhead, Atlanta. Here they re-organized the pastry shop to gain a more efficient flow of production, they re-designed the desserts to create well balanced flavors and textures, and created chocolate and sugar showpieces for buffets and VIP amenities. During this time Dimitri was also awarded three gold medals at the Atlanta Pastry Classic Competition. And by May 2002, at only 23 years old, Dimitri joined the opening team as Pastry Chef at the Hotel Sofitel in Chicago. He is now the owner of Vanille Patisserie. An upscale european pastry shop that specializes in tart/cakes, chocolates/candies and wedding cakes.
Awards:
Stephané Tréand, MOF
Stephané Tréand has recently been appointed as the Executive Pastry Chef at the St. Regis Resort, Monarch Beach. He most recently served as Executive Pastry Chef at the Four Seasons Newport Beach. His expertise in this industry is something to be admired, and his skills will be fully recognized as he makes a sweet impact in the world of pastry at this luxurious resort.
Born in Paris, Chef Tréand began learning pastry in the C.F.A of Vincennes, France. From 1994 to 2004, he was a pastry instructor in countries including France, the United States and Japan where he was invited to teach classes specializing in airbrush techniques, chocolate and sugar showpieces and classical French gateaux. He also became an International Consultant and judge all across the globe offering his services in pastry competitions and doing demonstrations for French pastry products.
Chef Tréand has a long list of awards and accolades; however the most impressive one was awarded to him in February 2004. He received the top honor in the pastry industry in France with the M.O.F. (Meilleur Ouvrier de France) Pâtissier award, literally referring to the "best craftsman in France." Specializing in sugar and chocolate showpieces, Chef Tréand has been in the pastry industry for over 25 years and began winning awards shortly after his career began. In July 2002 Chef Tréand was a member of the French Pastry Team at the World Pastry Championship in Las Vegas where his team took second prize in the international competition. In July 2005 he won the Food Network's "Sugar Showpiece Challenge" that took place in Phoenix, AZ. With his impressive list of awards, Chef Tréand has earned the right to be considered an expert in his field.
Laurent Branlard, Captain
Laurent Branlard is executive pastry chef for the Walt Disney World Swan and Dolphin Hotel. A native of France, Branlard is a highly accomplished pastry chef who holds the distinction as a member of the 2002 Team USA World Pastry Championship Team, where they won the title in an intense competition against 12 nations, and a member of a team of three chefs who took the gold medal in the 2001 National Pastry Championship, comprised of 36 of the best pastry chefs in America. He was named one of the 10 best Pastry Chefs in America in 2003 and 2004.
Laurent began studying pastry arts at the age of 16. Before joining the Swan & Dolphin, Laurent was executive pastry chef for the Ritz-Carlton Hotel, Buckhead in Atlanta. He was also executive pastry chef for the Ritz-Carlton in St. Thomas, USVI. He worked throughout France as a pastry chef and caterer. While working as a pastry chef for Bontemps Catering in France, Laurent participated in the country's most prestigious pastry contest, the "Meilleur Ouvrier de France," an elite honor bestowed upon only few chefs. He was recruited by the noted Philippe Urraca, M.O.F. to be his pastry chef. He also worked for Layrac Catering company and held numerous other pastry chef positions in France. Laurent trained in chocolate making under Chef Francis Boucher, former president of the Chocolatiers M.O.F association, one of the most noted chocolate-makers in France.
Dimitri Fayard
His culinary training was at the Lycee Pardailhan in Auch, France. After receiving his CAP Cuisine and CAP Patisserie (French diplomas for culinary and pastry training) he was hired by Philippe Uracca MOF'93 to work in his kitchen and produce pastries for 3 of his highly acclaimed retail pastry shops around Auch. He left Uracca's for the opportunity to work in the United States for François Payard, who had hired newly awarded MOF '97 Jean Philippe Maury to run his kitchen. At Payard's Patisserie & Bistro, Dimitri ran the tart station and later was promoted to Chocolatier. Soon after he reunited with Executive Pastry Chef Jean Philippe Maury MOF '97 at the Bellagio Hotel in Las Vegas as one of the assistant pastry chefs. There he was responsible for his team of 11 and the production of pastries for 4 restaurants, a 24 hour café, 2 pastry shops, room service desserts and all wedding cakes. After 2 years at the Bellagio, he joined the World Pastry Cup Champion 2002 and a fellow chef from Uracca's, Laurent Branlard at the Ritz Carlton Corporate Hotel in Buckhead, Atlanta. Here they re-organized the pastry shop to gain a more efficient flow of production, they re-designed the desserts to create well balanced flavors and textures, and created chocolate and sugar showpieces for buffets and VIP amenities. During this time Dimitri was also awarded three gold medals at the Atlanta Pastry Classic Competition. And by May 2002, at only 23 years old, Dimitri joined the opening team as Pastry Chef at the Hotel Sofitel in Chicago. He is now the owner of Vanille Patisserie. An upscale european pastry shop that specializes in tart/cakes, chocolates/candies and wedding cakes.
Awards:
2007: Named Top Ten Pastry Chef in America by Pastry Arts & Design 2003: Silver Medal - Overall - National Pastry Championship 2001: Gold Medal - Overall - Southern Pastry Classic
2001: Gold Medal - Showpiece - Southern Pastry Classic
2001: Gold Medal - Chocolate Cake - Southern Pastry Classic
1997: 3rd Place - Apprentice Competition - Festival D'Occitanie
Stephané Tréand, MOF
Stephané Tréand has recently been appointed as the Executive Pastry Chef at the St. Regis Resort, Monarch Beach. He most recently served as Executive Pastry Chef at the Four Seasons Newport Beach. His expertise in this industry is something to be admired, and his skills will be fully recognized as he makes a sweet impact in the world of pastry at this luxurious resort.
Born in Paris, Chef Tréand began learning pastry in the C.F.A of Vincennes, France. From 1994 to 2004, he was a pastry instructor in countries including France, the United States and Japan where he was invited to teach classes specializing in airbrush techniques, chocolate and sugar showpieces and classical French gateaux. He also became an International Consultant and judge all across the globe offering his services in pastry competitions and doing demonstrations for French pastry products.
Chef Tréand has a long list of awards and accolades; however the most impressive one was awarded to him in February 2004. He received the top honor in the pastry industry in France with the M.O.F. (Meilleur Ouvrier de France) Pâtissier award, literally referring to the "best craftsman in France." Specializing in sugar and chocolate showpieces, Chef Tréand has been in the pastry industry for over 25 years and began winning awards shortly after his career began. In July 2002 Chef Tréand was a member of the French Pastry Team at the World Pastry Championship in Las Vegas where his team took second prize in the international competition. In July 2005 he won the Food Network's "Sugar Showpiece Challenge" that took place in Phoenix, AZ. With his impressive list of awards, Chef Tréand has earned the right to be considered an expert in his field.
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