Chef Sébastien Canonne, M.O.F.
Academic Dean for Faculty & Programs
The impressive career of Chef Canonne began with apprenticeships in both culinary and pastry where he was an apprentice for the legendary pastry chef Gaston Lenôtre, in Paris. After several years spent with Mr. Lenôtre, his path brought him to work at the following world-renowned establishments: The Côte Saint Jacques in Joigny, Burgundy, France; the Beau Rivage Palace in Geneva, Switzerland; the Hotel Euler in Basel, Switzerland; the Palais de L’Elysée for French President François Mitterrand in Paris, France; and the Ritz-Carlton Hotel in Chicago, Illinois. These experiences lead Chef Canonne thereafter to teach and consult in numerous of the most prominent properties and companies worldwide, such as the Ritz-Carlton and Four Seasons Hotels and Resorts companies, the Raffles Hotel in Singapore and the Atlantis Hotel in the Bahamas. In 1995, Sébastien Canonne, along with Jacquy Pfeiffer, founded The French Pastry School where they and their whole team are devoted to imparting excellence. Today, The French Pastry School is considered one of the leading pastry institutions in the world. Sébastien Canonne is presently the Academic Dean for Faculty & Programs.
Some of his notable achievements include:
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1995, won the “Taittinger Champagne Pastry Chef of the Year” in America
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2004, was named “Pastry Chef of the Year” at the World Pastry Forum in Las Vegas, Nevada
Roles: Co-Founder/Academic Dean for Faculty & Programs at The French Pastry School Download Printable Bio (PDF) |



