Chef Sandro Micheli of Adour Alain Ducasse - Biography

New York, NY

February 2011

Sandro Micheli developed extraordinary skill through a fairly traditional European route. The pastry chef first discovered his sweet tooth in his home town of Belfort, France. At 14, Micheli joined the ranks of adolescent culinary trainees at the Lycée H. Friant in Poligny, spending one more year in a family pastry shop in Belfort, where he not only honed his technical skills and chocolate expertise, but also learned the ethics of pastry and the art of the craft.

After leaving home, Micheli took up an official pastry chef position at none other than Restaurant Paul Bocuse near culinary capital Lyon (not bad for a first job), where he continued to build upon his foundation in fundamental pastry techniques. He then went on to join the three-starred Michelin restaurant Michel Guérard in Eugenie-les-Bains, near the Adour river, where he produced “à la minute” creations with the freshest, greenest herbs and fruit picked 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.

Micheli satisfied his desire at Daniel in New York, where he was pastry sous chef for five years. And in 2005, he joined the Groupe Alain Ducasse as pastry chef at Alain Ducasse at theEssex House before teaming up with Ducasse to open Adour in the legendary St. Regis Hotel in January 2008—the same year he earned the title of Rising Star Pastry Chef. And even here, so many restaurants and kitchens from his hometown, Micheli still practices what he learned so long ago in Belfort: to create pastry that expresses the beauty of pure ingredients and the pride of artisanship.