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Chef Mark Gyure
Pastry Chef Instructor
"Have patience, respect tradition and always be professional. You never know how your passions and experience will come together to create a new opportunity."
Chef Mark Gyure is a Chef Instructor at The French Pastry School of Kennedy-King College at City Colleges of Chicago. Originally headed for a career as a biochemist, Gyure earned his degree at Northwestern University while also working as a lab research technician at the esteemed university. “My laboratory work had an uncanny resemblance to cooking, but it was missing an artistic edge.” Gyure decided to trade physics for pastry and attended the Dumas Pere School of French Cuisine in Glenview, Illinois.
With a degree in Culinary Arts, Gyure went to work for Charlie Trotter’s right after graduation, a Mobil Five Star, AAA Five Diamond award winning restaurant that has won 10 James Beard Foundation awards. During his tenure at Trotter’s, Gyure had the opportunity to train with many world-class chefs. After intense training at Trotter’s, Gyure traveled across the country leading some of the finest pastry kitchens as Executive Pastry Chef, including the Ritz-Carlton Chicago, The Four Seasons Biltmore and Mexico City, and Virgin Hotels.
After spending a decade at the helm of the top hotels, Gyure headed to Mexico City to teach at the Instituto Gastronomico Letty Gordon in Mexico City. As a chef instructor, Gyure taught students both classic and contemporary pastries, providing the knowledge and skills necessary for careers in pastry and baking.
Chef Gyure is overjoyed to be a member of Canonne and Pfeiffer’s team teaching in the 24-week L’Art de la Pâtisserie program where he shares his many talents and skills with our students. As a chef instructor at The French Pastry School, Gyure brings years of experience as a diverse pastry chef: from kitchens to consulting to teaching.