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Chef stephane treand biography

          Stéphane Tréand serves as executive pastry chef of the St. Regis Resort at Monarch Beach, Calif.

          Stéphane Tréand is a French pastry chef from Brignoles, France, Meilleur Ouvrier de France recipient, pastry instructor, and restaurateur residing in.!

          Stéphane Tréand

          French pastry chef

          Stéphane Tréand is a Frenchpastry chef from Brignoles, France, Meilleur Ouvrier de France recipient, pastry instructor, and restaurateur residing in California, USA.[1]

          Career

          Tréand's career began in a bakery in Northern France when he was sixteen years old.[2] While apprenticing at the local shop, he attended pastry courses one week per month in Vincennes, Paris.

          He worked in several bakeries and shops in Paris, opened his own shop in 1989. The Pâtisserie Tréand, his shop, was located in Brignoles in Provence, South of France.

          Stéphane Tréand is a French pastry chef from Brignoles, France, Meilleur Ouvrier de France recipient, pastry instructor, and restaurateur residing in California, USA.

        1. Stéphane Tréand is a French pastry chef from Brignoles, France, Meilleur Ouvrier de France recipient, pastry instructor, and restaurateur residing in California, USA.
        2. Chef Tréand, World Champion and MOF, most recently served as the Executive Pastry Chef at the St. Regis Resort, Monarch Beach.
        3. Stéphane Tréand is a French pastry chef from Brignoles, France, Meilleur Ouvrier de France recipient, pastry instructor, and restaurateur residing in.
        4. In , he took the title of World Pastry Champion at the WPTC in Nashville, TN. Pastry Art and Design Magazine named Stéphane one of the Ten Best Pastry Chefs.
        5. Expérience: THE PASTRY SCHOOL · Formation: lycee Paul Eluard · Lieu: Laguna Niguel · relations ou plus sur LinkedIn.

          6. In 1994, while running his shop, he became a Pastry Teacher at the CFA of St. Maximin.[2] He continued to mentor apprentices at the ENSP, a national pastry school in Yssingeaux, France. He sold his shop in 2001 to devote more time to teaching and winning the Meilleur Ouvrier de France, the highest honor given by the President of France to craftsmen.

          In 2004, he gained the title.[