Pastry Chef Stephane Treand of The Art of Pastry - Biography

San Clemente, CA

July 2012

Stephane Treand’s pastry journey began with a challenging apprenticeship in northern France. Discovering the varieties of creative expression within “la patisserie,” Treand pursued positions at several bakeries and pastry shops in the Paris area. But it was the opening of Patisserie Treand tearoom in 1989 when his expertise coalesced. Treand sold his patisserie to pursue his lifelong goal of becoming a Meilleur Ouvrier de France (“Best Craftman in France”), which he achieved in 2004. Just a year later, he made one of his dreams come true—moving to the United States—as executive pastry chef at The Four Seasons and St. Regis hotels in California. A multiple-competition winner, Treand coached the bronze-winning USA Team at the International Pastry Competition in Tokyo, Japan in 2009.

One of Pastry Art and Design’s “Ten Best Pastry Chefs in the USA” in 2007 and 2008, Treand is currently executive chef consultant for Tokyo pastry shop Occitanial. But his passion is teaching, and Treand realized another dream—having is own school—with the opening of his Art of Pastry academy.