Greenbrier Resort Pastry Chef Wins Competition
Executive Pastry Chef Jean-Francois Suteau of The Greenbrier Resort was named the U.S. Chocolate Master at The World Chocolate Masters Competition held in Chicago.
Hosted by leading gourmet chocolate brand Barry Callebaut, the competition included a jury of five leading patissiers and chefs who recognized Suteau for his artistry and adherence to the competition theme, “Architecture of Taste.”
Suteau prevailed over three other elite finalists: Jove Hubbard from The James Hotel in Chicago, Todd Owen from Old Edwards Inn and Spa in Highlands, N.C., and Evan Sheridan from Cathedral Hall University Club in Chicago. Each contestant was tasked with completing a chocolate showpiece (Suteau’s piece pictured right), a molded praline/bonbon, a gastronomic chocolate dessert and a chocolate doughnut.
Chef Suteau will represent the United States when he vies for the top award at the World Chocolate Masters — the world’s premier culinary competition devoted solely to the art of chocolate — in Paris later this year. Suteau will also accompany The Greenbrier’s Executive Chef Richard Rosendale to Lyon, France later this month, where Chef Rosendale will be competing as Captain of Team USA in the Bocuse d’Or international culinary competition.
Chef Suteau trained for the competition under the tutelage of his coach, Laurent Branlard, Executive Pastry Chef at the Walt Disney World Swan and Dolphin Resort and a two-time World Pastry Champion, and with the assistance of Greenbrier pastry apprentice Sarah Helzer. As Executive Pastry Chef at The Greenbrier, Chef Suteau oversees all desserts for the resort’s 13 restaurants, cafes and lounges, in addition to 24-hour in-room dining. Born in Nantes, France, into a family with a long history in patisserie, dating back to 1752, Chef Suteau has previously worked as executive pastry chef at the Beverly Hills Hotel in Los Angeles; The Adolphus in Dallas, Texas; JOEL in Atlanta, Ga. (where he was awarded “Best Viennoiserie,” “Best Mille Feuilles” and “Best Chocolate Cake of Atlanta”); and The River Club in Columbus, Ga. Chef Suteau was also recently the captain of the US pastry team, competing in the 2011 World Pastry Cup/Coupe du Monde de la Patisserie in Lyon, France. In 2011, Chef Suteau was named one of “The Top 10 Pastry Chefs in the United States” by Dessert Professional magazine, a leading industry publication.