Stéphane Tréand - MOF, USA

Classes Taught
2009 - Chocolate (Hands-On - with Jean-Michel Perruchon)

Stéphane 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. Chef Tréand 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 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 Tréand the right to be considered an expert in his field.