I am the Executive Pastry Chef at The Fairmont, San Fransisco. I was selected as a finalist in the 2010 US Pastry Competition held in New York and featured in the 2010 Detroit Hour Magazine Menu Edition. These desserts have received rave reviews in the Lincoln Journal Star; the March 2005 Strictly Business; the January 2003 Coast Magazine and first place in dessert contest at Taste of Nation Regency Court; Chef of the Quarter; Chairman’s award nomination and Employee of the month. I was the Executive pastry chef who opened with awe-inspiring results the new luxury 800 million dollar MGM Grand Detroit. I also opened the pastry shop at the new Horseshoe Casino Iowa was duel property pastry chef for here and the Harrah's Casino and Hotel. I was the duel property executive pastry chef in charge of all aspects of pastry production for all the outlets. Under my leadership, working under Master Chef Richard Schneider I expanded our offerings, the quality of the offerings and the amount made in house. Some of my other work experience include being assistant pastry chef at the Four Seasons, Atlanta and Pastry Outlet Supervisor at The St. Regis Monarch Beach. Some of my education includes chocolate showpieces from Barry Callebaut Chocolate Academy, Chicago and sugar showpiece from The Notter School of Pastry Arts and Chocolate Studio, Orlando; Airbrush for Pastillage and Chocolate Showpiece from Five Star Chef Series and Chocolate Showpiece from The Notter School of Pastry Arts. I have attended many seminars including: Wedding Cakes by Nicholas Lodge; Chocolate from Valrhona Chocolate; Gelato from Pre-Gel; Dessert Composition from Albert Uster; Chocolate Showpiece from Albert Uster; Chocolate Decorations from The Barry Callebaut Chocolate Academy. I am thankful to be in this fantastic industry which has some of the most generous professionals in the world and appreciate the inspiration provided by my mentors. Please visit my website at: executivepastrychefstephensullivan.com
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