Suzanne is an award-winning pastry chef with more than twenty years of experience including stints in Buenos Aires, Jumby Bay Island, West Indies, and Mexico City. In her illustrious career, Suzanne has headed the pastry teams at Sofitel Chicago Water Tower, Park Hyatt Chicago, Michel Richard’s Citronelle, The Inn at Little Washington and served as the corporate pastry chef for Michael Jordan’s Cornerstone Restaurant Group. In 2007 she received the Jean Banchet Award for Best Rising Star Pastry Chef.
A graduate of Johnson and Wales University, Suzanne also studied French cuisine at Ferrandi in Paris, plated desserts at Valrhona’s Chocolate School in Tain l’Hermitage and completed professional courses at The French Pastry School in Chicago, her hometown.
Today Suzanne is the Corporate Chef at ABS & Taylor Ent., providing hands on training on all equipment, demonstrating production and equipment maintenance, as well as recipe development and gelato training classes at the ABS & Taylor Ent. test kitchen.