Stéphane Tréand - MOF, USA

A veteran of the food industry, Stéphane Tréand's pastry journey began in Northern France a the age of 16 when his father sent him to work at the local bakery. Even after the hard time of apprenticeship he realized he got the passion for Pastry.

At the age of 29, he opened his own Patisserie tearoom  located in the heart of Provence, in the south of France where he quickly made a name for himself. As he was involved in many competitions and demos, in 1994 he decided to become a Pastry Teacher while still running his pastry shop.

He sold this boutique in 2001 to teach classes around the world and pursue his lifetime dream of achieving the title of M.O.F., Meilleur Ouvrier de France (Best Craftman in France) which he realized in 2004.

Because one of his dreams as a teenager was to live in USA, in 2005 Chef Treand became Executive Pastry Chef at the St Regis Monarch Beach Resort in Dana Point, California.

Over the past years, Chef Treand has been ever busier: He won the food Network's Sugar Showpiece Challenge in 2005, the gold medal at the United States World Pastry Team Championship in 2007, and became World Pastry Champion in 2008. He was also named one of the Ten Best Pastry Chefs in USA in 2007 and 2008 by Pastry Art and Design Magazine.In 2009, he coached the USA pastry team (which consisted of three of his assistants), which got the bronze medal at the International Pastry Competition in Tokyo, Japan.

He made several trips to Japan as a pastry consultant, and traveled throughout the country teaching pastry, chocolate, sugar and airbrush techniques. He also continues to design silicon products for his endorsed line of Showpeels which he creates for sugar and chocolate artistic work.

With a lot of Passion and innovative techniques, Chef Treand is dedicating his time teaching the Art of Pastry throughout the country.