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Team Trevethan - 2009 Nationals
Team Trevethan ::
Gold Sponsor - Irinox
Silver Sponsor - American Baking Systems
Certified Executive Pastry Chef Thomas Trevethan is currently Pastry Chef at the Paris Hotel Las Vegas. He began his pastry career at the age of 16 with a four year apprenticeship as a Pastry Cook in Sydney, Australia under the instruction of World Champion M.O.F. Pastry Chef, Herve Boutin. After receiving his Tradesman’s Papers, Thomas continued his education in the best pastry schools in Paris, France, where he studied under World Champion M.O.F. Pastry Chefs. While in Paris Thomas undertook the DGF Culinary School Course in Advance Sugar Showpiece production.
Chef Thomas was employed by Harrods of Knightsbridge London, and by hotels in Cannes, Nice and Monte Carlo in France. He then spent several years at The Sheraton Hotel as Pastry chef in Stockholm Sweden. He then spent three years traveling the world in the luxury cruise liner industry, working first for the six star 1000 passenger ship Crystal Cruise Lines. He then joined the Silver Seas Cruise Lines, the foremost small cruise line in the world. Chef Thomas was the Executive Pastry Chef for The Ritz Carlton Hotel, Cancun, Mexico for 4 years. He was a member for the pastry Advisory board and assisted in the Openings of the Ritz Carlton South Beach Miami, Grand Cayman Island and Cancun Mexico.
In 2008 Chef Thomas attained Certification from the American Culinary Association of Certified Executive Pastry Chef (CEPC), and he holds the western chair for the National American Culinary Federation pastry advisory board and is an active member.
Julian Perrigo-Jimenez was born in Sacramento, California. He studied Pastry and Baking in San Francisco, at the California Culinary Academy Le Cordon Bleu. He completed his training at a age of 18. After he graduated he went on to start his career as the Pastry Chef of a small French restaurant in Sacramento called Bidwell Street Bistro. He later pursued an opportunity to work for Norwegian Cruise Lines America and became the Assistant Pastry Chef of the 2400 Passenger cruise liners. During that time he saw beautiful Hawaii, and also there he met his future wife, Ashley. After a few more years spent on the ships, Julian and Ashley married and moved to Las Vegas, Nevada where Julian is now the Banquet Chef at the Paris Hotel.
Born and raised in Bangalore, India, Santosh Tiptur brings an impressive amount of culinary expertise to his new position as Executive chef/Executive pastry chef of Co Co. Sala in Washington DC.
Santosh Tiptur began his career in 1990 as a baker at the five-star Taj Bengal Hotel for the 740-room property and six multi-concept fine dining restaurants. Most recently, Tiptur worked as the Executive pastry chef at the Ritz Carlton Hotel San Juan Spa and Casino where he was directly responsible for pastry and bakery operations for the 416-room hotel. He was also part of the culinary management team involved in the opening of the South Beach Ritz Carlton and the Grand Cayman Ritz Carlton. Prior to his position with the Ritz, Tiptur spent four years as the corporate executive pastry/bakery chef for Cunard and Seabourn Cruise Lines where he was responsible for both the pastry and bakery operations on board the Queen Elizabeth 2, Caronia, Seabourn Pride, Seabourn Legend, and the Seabourn Spirit.
Throughout his career, Tiptur has continued to further his educational experience in the culinary arena. His education pursuits include courses with the International School of Confectionery Arts Chocolate and Sugar Decoration in Washington DC; the Culinary Institute of America in Baking and Pastry Continuing Education; Johnson and Wales University, and Stone bow Hospitality Training Management London, United Kingdom. He earned a degree in Bakery and Confectionery Technology from The University of Agriculture Sciences in Bangalore, India
In 2005, 2006, and 2007 he was invited to be the distinguished Pastry Judge for the Puerto Rican Culinary team.
Gold Sponsor - Irinox
Silver Sponsor - American Baking Systems
Certified Executive Pastry Chef Thomas Trevethan is currently Pastry Chef at the Paris Hotel Las Vegas. He began his pastry career at the age of 16 with a four year apprenticeship as a Pastry Cook in Sydney, Australia under the instruction of World Champion M.O.F. Pastry Chef, Herve Boutin. After receiving his Tradesman’s Papers, Thomas continued his education in the best pastry schools in Paris, France, where he studied under World Champion M.O.F. Pastry Chefs. While in Paris Thomas undertook the DGF Culinary School Course in Advance Sugar Showpiece production.
Chef Thomas was employed by Harrods of Knightsbridge London, and by hotels in Cannes, Nice and Monte Carlo in France. He then spent several years at The Sheraton Hotel as Pastry chef in Stockholm Sweden. He then spent three years traveling the world in the luxury cruise liner industry, working first for the six star 1000 passenger ship Crystal Cruise Lines. He then joined the Silver Seas Cruise Lines, the foremost small cruise line in the world. Chef Thomas was the Executive Pastry Chef for The Ritz Carlton Hotel, Cancun, Mexico for 4 years. He was a member for the pastry Advisory board and assisted in the Openings of the Ritz Carlton South Beach Miami, Grand Cayman Island and Cancun Mexico.
In 2008 Chef Thomas attained Certification from the American Culinary Association of Certified Executive Pastry Chef (CEPC), and he holds the western chair for the National American Culinary Federation pastry advisory board and is an active member.
Julian Perrigo-Jimenez was born in Sacramento, California. He studied Pastry and Baking in San Francisco, at the California Culinary Academy Le Cordon Bleu. He completed his training at a age of 18. After he graduated he went on to start his career as the Pastry Chef of a small French restaurant in Sacramento called Bidwell Street Bistro. He later pursued an opportunity to work for Norwegian Cruise Lines America and became the Assistant Pastry Chef of the 2400 Passenger cruise liners. During that time he saw beautiful Hawaii, and also there he met his future wife, Ashley. After a few more years spent on the ships, Julian and Ashley married and moved to Las Vegas, Nevada where Julian is now the Banquet Chef at the Paris Hotel.
Born and raised in Bangalore, India, Santosh Tiptur brings an impressive amount of culinary expertise to his new position as Executive chef/Executive pastry chef of Co Co. Sala in Washington DC.
Santosh Tiptur began his career in 1990 as a baker at the five-star Taj Bengal Hotel for the 740-room property and six multi-concept fine dining restaurants. Most recently, Tiptur worked as the Executive pastry chef at the Ritz Carlton Hotel San Juan Spa and Casino where he was directly responsible for pastry and bakery operations for the 416-room hotel. He was also part of the culinary management team involved in the opening of the South Beach Ritz Carlton and the Grand Cayman Ritz Carlton. Prior to his position with the Ritz, Tiptur spent four years as the corporate executive pastry/bakery chef for Cunard and Seabourn Cruise Lines where he was responsible for both the pastry and bakery operations on board the Queen Elizabeth 2, Caronia, Seabourn Pride, Seabourn Legend, and the Seabourn Spirit.
Throughout his career, Tiptur has continued to further his educational experience in the culinary arena. His education pursuits include courses with the International School of Confectionery Arts Chocolate and Sugar Decoration in Washington DC; the Culinary Institute of America in Baking and Pastry Continuing Education; Johnson and Wales University, and Stone bow Hospitality Training Management London, United Kingdom. He earned a degree in Bakery and Confectionery Technology from The University of Agriculture Sciences in Bangalore, India
In 2005, 2006, and 2007 he was invited to be the distinguished Pastry Judge for the Puerto Rican Culinary team.
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