Sébastien Canonne, M.O.F.

Chef Sébastien Canonne, M.O.F.
Academic Dean for Faculty & Programs
Chef Sébastien Canonne
“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. Sébastien Canonne is presently the Academic Dean for Faculty & Programs.

Some of his notable achievements include:

1995, won the Taittinger Champagne Pastry Chef of the Year in America

1996, won the United States National Pastry Cup

1996, was named one of the Top Ten Pastry Chefs in America by Chocolatier and Pastry Art & Design magazines  

1997, was awarded the Medal of Excellence by the Vatel Club

1997, was named one of the Top Ten Pastry Chefs in America by Chocolatier and Pastry Art & Design magazines

1997, won the silver medal with the US Team at the Coupe du Monde de la Pâtisserie in Lyon, France

2000, won the National Pastry Championship in Beaver Creek, Colorado

2000, was inducted into the Académie Culinaire de France

2000, was awarded a place on the Chicago Tribune’s Good Eating Honor Roll

2001, received the Jean Banchet Award of Excellence for Best Culinary School

2002, Coach of US Pastry World Champion team in Las Vegas, Nevada

2004, was awarded the prestigious title of Meilleur Ouvrier de France (Best Craftsman of France)

 

2004, was named Pastry Chef of the Year at the World Pastry Forum in Las Vegas, Nevada

2007, was named one of the top 40 under 40 in Crain’s Chicago Business Magazine

2009, was named Chevalier de l’Ordre Mondial de l’Académie Culinaire de France

2010, was featured in the Kings of Pastry documentary directed by internationally acclaimed filmmakers, DA Pennebaker and Chris Hegedus

2011-2012, coached the winning team of the 2011 National Pastry Championship, who went on to earn First Place in Dégustation and Second Place overall for Team USA in the 2012 World Pastry Championship

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

Roles:

Co-Founder/Academic Dean for Faculty & Programs at The French Pastry School

Honorary Chair of Pastry Chicago Organization