Alain Roby - USA

Classes Taught
2009 - Creative Sugar Artistry for Production Kitchens

Based out of Hyatt Regency Chicago, Alain Roby currently serves as the Senior Corporate Pastry Chef for Hyatt Hotels. Chef Roby has worked at Hyatt Regency Chicago for over 20 years. Hyatt Regency Chicago is Hyatt Corporation’s flagship hotel and Chicago’s largest hotel. He has expanded his responsibilities to include serving as the Senior Corporate Pastry Chef for Hyatt Hotels, overseeing the Pastry Division for all Hyatt Hotels and Resorts.

Alain studied and learned his culinary art in Paris from the world famous Pastry Chef Lenotre and is a Certified Master Chef of Pastry & Sugar Artistry. Chef Roby has also been named as a permanent committee member of the exclusive Societe D’Escofier Chicago. He has traveled all over the world, and in his travels has served as the Private Pastry Chef to the Shah of Iran and has worked in London, Tokyo, New York and finally Chicago. Roby has served as the Private Pastry Chef for the Admiral of the Joan of Arc – the flagship of the French Navy. In addition, he was a featured chef promoting classic All-American desserts on the culinary crossing of the Queen Elizabeth II from South Hampton, England to New York.

Chef Roby has won over 20 prestigious culinary awards including, The Grand Prize Gold Medal of Paris offered by the French First Minister (Medaille Des nautes) and the Best of Show by the National Restaurant Association Culinary Salon 1988, in Chicago. At the National Pastry Team Championships in 2001 in Beaver Creek and in 2005 in Phoenix, Chef Roby’s team proved they were among the country’s finest pastry artists, as they impressed the judges with their themed array of pastry creations, including impressive sugar showpieces created by Chef Roby. Chef Roby’s team was awarded the Bronze Medal both years.

Chef Roby has been featured in numerous acclaimed newspaper and magazine publications, including Food & Wine, Gourmet, Pastry Art & Design, and Chocolatier. He has also been featured on The Learning Channel, as well as the Food Network’s Extreme Pastry and Sugar Rush shows. He has been in three Food Network Specials: Unwrapped with Mark Summers, Mystery Birthday Cakes, and The World’s Tallest Sugar Building. Alain has also been a judge in some Food Network Challenges. Chef Roby has served as the head pastry chef at the NFL Commissioner’s Super Bowl Party for the past 20 years. This is an exclusive VIP party attended by 5,000 people. Alain is responsible for all aspects relating to the pastry creations and displays at this prestigious event.

Alain’s work has been seen all over the world, as The Guinness Book of World Records awarded Chef Roby the World’s Tallest Cooked Sugar Building, World’s Tallest Chocolate Sculpture, and World’s Tallest Chocolate Christmas Tree honors. His award-winning cooked sugar building was 12 feet 10 inches tall, chocolate sculpture was 20 feet 8 inches tall, and chocolate Christmas tree was 22 feet tall. These creations took his world visibility to new heights. Chef Roby is the only pastry chef to hold three Guinness World Records.

In 2007, Alain achieved the highest honor of his career. Pastry Art & Design and Chocolatier magazines inducted Chef Roby into their Hall of Fame. This achievement is a prominent recognition of Alain’s contributions to the pastry industry.