Stéphane Tréand MOF

Chef Tréand, World Champion and MOF, most recently served as the Executive Pastry Chef at the St. Regis Resort, Monarch Beach. Born in Paris, Chef Tréand began learning pastry in the C.F.A of Vincennes, France. Chef Tréand has a long list of awards and accolades; however, the most impressive one was awarded to him in February 2004. Chef Tréand received the top honor in the pastry industry in France with the M.O.F. (Meilleur Ouvrier de France) Pâtissier award, literally referring to the “best craftsman in France.” Most recently Chef Tréand added World Champion to his list of accolades after winning the 2008 World Pastry Team Championship.

A veteran of the food industry, Stéphane Tréand’s pastry journey began in Northern France at the age of 16 when his father sent him to work at the local bakery. Even after the hard time of apprenticeship he realized he had the passion for pastry.

At the age of 29, he opened his own Patisserie tearoom located in the heart of Provence, south of France, where he quickly made a name for himself. As he was involved in many competitions and demos, in 1994 he decided to become a pastry teacher while still running his pastry shop.
He sold his boutique in 2001 to teach classes around the world and pursue his lifetime dream of achieving the title of M.O.F., Meilleur Ouvrier de France (Best Craft Man in France) which he realized in 2004.

Because one of his teenage dreams was to live in USA, in 2005, Stéphane Tréand became executive pastry chef at the St Regis Monarch Beach Resort in Dana Point, California.

Over the past few years, Stéphane Tréand has been very busy: He won the Food Network’s Sugar Showpiece Challenge in 2005, the gold medal at the United States World Pastry Team Championship in 2007 and became World Pastry Champion in 2008. He was also named one of the Ten Best Pastry Chefs in USA in 2007 and 2008 by Pastry Art and Design magazine. In 2009, he coached the USA Pastry Team to the bronze medal at the International Pastry Competition in Tokyo, Japan.
He made several trips to Japan as a pastry consultant, and traveled throughout the country teaching pastry, chocolate, sugar and airbrush techniques. He also continues to design silicon products for his endorsed line of Showpeels which he creates for sugar and chocolate artistic work.

With a lot of passion and innovative techniques, Stéphane Tréand is dedicating his time teaching the art of pastry throughout the country.

Posted in 2013 Judges, 2014 Judges, 2015 Judges.