Sandro Micheli of Adour
923 16th Street Northwest
Washington, DC 20006
Sandro Micheli first developed his sweet tooth in his home town of Belfort in the Franche-Comte region of France. At the age 14, began his professional training at the Lycee H. Friant in Poligny, and spent his last year back in Belfort in a family pastry shop, working with Etienne Klein and his son Stéphane. Micheli spent this time learning the ethics of pastry and how to work with chocolate – and a natural propensity for the craft led to a series of stellar positions soon after.
In 1997, Sandro was a pastry chef at Restaurant Paul Bocuse near Lyon, where he continued to build upon foundation in fundamental pastry techniques. He then went on to join the 3-star Michelin restaurant Michel Guérard in Eugenie-les-Bains in the Landes region of France, near the Adour river. As a pastry chef, he worked with “à la minute” creations prepared with the freshest greenest herbs and fruit pickings from the garden. He continued to sharpen his skills as a pastry sous-chef at the Restaurant Les Crayères in Reims, Champagne, before following his desire for new world flavors. He traveled to New York and joined Restaurant Daniel as its pastry sous-chef and stayed for five years.
In 2005, Micheli joined the Groupe Alain Ducasse as the Pastry Chef at the 3 Michelin-starred Alain Ducasse at the Essex House in New York. In January 2008, Micheli (and Ducasse) opened Adour in the legendary St. Regis Hotel flagship in New York. Micheli’s pastry is marked by a keen expertise on the different textures of pastry, and a balance between respect for tradition and constant evolution.