Executive Pastry Chef Thierry Delourneaux
This is my world… it is yours to embrace
A consummate pastry expert with years of culinary experience, Chef Delourneaux’s passion for all things sweet started early in life when he decided to pursue a Pastry Apprenticeship program in his hometown on the French Caribbean island of Guadeloupe.
Chef Delourneaux completed his apprenticeship in half the regular program time.
Following his apprenticeship, Chef Delourneaux moved to Paris to pursue a Masters in Pastry while working at Chamarre Patisserie.
Chef Delourneaux’s innovative confections then led him to Canada where he worked in the renowned Lenotre Patisserie in Montreal and opened two new patisserie boutiques with Patachou Patisseries in Toronto in 2002 showcasing traditional French pastries.
Since then, Chef Delourneaux has gone on to work with some of the most prestigious international hotel brands including Ritz-Carlton, Hilton, Fairmont, and St. Regis to list a few.
A consummate pastry expert with years of culinary experience, Chef Delourneaux’s passion for all things sweet started early in life when he decided to pursue a Pastry Apprenticeship program in his hometown on the French Caribbean island of Guadeloupe.
Chef Delourneaux completed his apprenticeship in half the regular program time.
Following his apprenticeship, Chef Delourneaux moved to Paris to pursue a Masters in Pastry while working at Chamarre Patisserie.
Chef Delourneaux’s innovative confections then led him to Canada where he worked in the renowned Lenotre Patisserie in Montreal and opened two new patisserie boutiques with Patachou Patisseries in Toronto in 2002 showcasing traditional French pastries.
Since then, Chef Delourneaux has gone on to work with some of the most prestigious international hotel brands including Ritz-Carlton, Hilton, Fairmont, and St. Regis to list a few.
Chichifoofoo® Recipes
Try these Chichifoofoo® recipes at home!
Chocolate Ganache
Chocolate Ganache Ingredients 150 grams Heavy cream 3 grams Vanilla extract 45 grams Sugar 45 grams Glucose syrup 150 grams Dark chocolate couverture 45 grams Butter Preparation Bring to boil whipping cream, glucose, sugar and vanilla. Start the emulsion by pouring over gradually the hot liquid over melted [...]
Chichifoofoo® Baking Masterclass
