Chef Jonathan Dendauw

Chef Jonathan Dendauw joined The French Pastry School as Master Baker and Chef Instructor in September of 2008 and was thrilled to be able to share his knowledge and dedication to the art of Artisan bread making with the students of The French Pastry School.

Dendauw recalls his first experience baking at the age of three on a school outing to a bakery in his hometown of Oudenaarde, Belgium. Since then, his devotion to his profession has taken him all across France and the United States. He and his family moved from Belgium to France at the age of six, and Dendauw began his baking apprenticeship 10 years later in Nimes through a centuries-old organization called the Compagnons du Devoir. Since the 12th century, this organization has connected young apprentices with experts in many different trades all across France and, more recently, throughout the world.

The Compagnons du Devoir is a pillar of the apprenticeship system that makes France world-renowned for its craftsmen. One must be invited to become a part of this celebrated organization which stresses the importance not only of craftsmanship and professionalism, but also character. Before one can be accepted as a member of the Compagnons, the craftsperson must pass rigorous tests to prove his or her cabilities and principles. By participating in the organization, Dendauw has worked in bakery-pâtisseries in cities all across France - this is called the “Compagnons du Tour de France.”

The tour has allowed him to work for a year at a time in French cities such as Nimes, Dijon, Lyon, Talence, and Privas. Most recently, the Compagnons took him to Cary, North Carolina to the famous La Farm Bakery. At La Farm, Dendauw worked under Master Baker Lionel Vatinet who coached the United States Baking team to victory in the World Cup Baking Championship in 1999. Some of Dendauw’s other major influences include Master Bakers Patrick Doucet and Stephan Aubert, as well as Patrick Castagna, M.O.F. (Meilleur Ouvrier de France Boulanger/Best Craftsman of France in Baking).

Chef Dendauw brings with him knowledge and passion that has been passed down to him from his mentors. His particular talent lies in the fine craft of artisan bread baking and viennoiseries. Students benefit from his expertise and his experience as a professional baker. He is currently preparing for his brevet de maîtrise in artisanal bread baking, a diploma where he must complete a rigorous practical and written exam to prove his mastery of the trade.

He is delighted to be able to work alongside Master Pastry Chefs and Co-founders of The French Pastry School, Jacquy Pfeiffer and Sébastien Canonne, M.O.F. Jonathan shares his knowledge, skill and enthusiasm with his students while continuing his lifelong pursuit of excellence in the French pastry arts.

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