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Sébastien Canonne, M.O.F.
Chef Sébastien Canonne, M.O.F.
“Pastry is a huge field and there are many practitioners of our craft. I like to give students a strong technical foundation and offer them an edge by teaching the more unusual techniques and recipes that I have learned in many places around the world."
The impressive career of Chef Canonne began with both culinary and pastry apprenticeships; one of which was under 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 led 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.
Some of his notable achievements include:
1995, won the Taittinger Champagne Pastry Chef of the Year in America
2004, was named Pastry Chef of the Year at the World Pastry Forum in Las Vegas, Nevada
2012, Named Chevalier de l'Ordre des Palmes Academiques (Knight of the Order of Academic Palms) by the French Government
2013, Awarded the Medal of the Centennial Honor by the Académie Culinaire de France
2015, Named Knight by the French Government in the prestigious National Order of the Legion of Honor (Chevalier dans l'Ordre National de la Légion d'Honneur)
2015, Inducted into the Pastry Hall of Fame by Dessert Professional magazine
2016, Inducted into the Chicago Culinary Museum's Chefs Hall of Fame