Stephen Durfee CEPC, CHE

Stephen DurfeePastry Chef Instructor

Stephen is a Pastry Chef Instructor at the Culinary Institute of America, Greystone, in Napa Valley, CA., where he has been on the staff since November, 2000. Formerly the Executive Pastry Chef of The French Laundry in Yountville, CA, Stephen was part of the restaurant’s 1994 opening team. He spent over five years at the popular restaurant, working his way through the Garde Manger and Fish stations until he assumed responsibility for the Pastry Department. While at the French Laundry, he won the 1998 James Beard Award for “Pastry Chef of the Year” and was named one of the “10 Best Pastry Chefs in America” in 1999 by Pastry Art & Design and Chocolatier magazines. Continue reading

Michael Laiskonis

Michael Laiskonis was named Creative Director of New York City’s Institute of Culinary Education in 2012. Previously Executive Pastry Chef Le Bernardin for eight years, his pastry philosophy manifested itself in a style of desserts that balanced of art and science, contemporary and classic. Awarded Outstanding Pastry Chef in 2007 by the James Beard Foundation, his work also helped the restaurant maintain three stars from the esteemed Michelin Guide and four stars from the New York Times. In his five year tenure as Pastry Chef at Tribute in Detroit, Pastry Art and Design twice named him one of the “10 Best Pastry Chefs in America”.Continue reading

Fred Monti

Fred MontiCorporate Pastry Chef

Frederic Monti, a native from France, joined The PreGel AMERICA culinary staff in 2009 as the corporate pastry chef. Prior to coming to PreGel AMERICA, he was the executive pastry chef at The Greenbrier. He also served as executive pastry chef for the Ritz-Carlton Buckhead in Atlanta and The Ritz-Carlton, Naples. Frederic Monti’s other previous experiences include positions as pastry chef at Brasserie Le Coze in Atlanta, GA, and Le Clos de la Violet in France, one star Michelin. He began his career at the age of 14 with a culinary apprenticeship and brings more than 29 years of experience to his position.

Corporate pastry chef Frederic Monti was named one of the “Top Ten Pastry Chefs in America” in Pastry Art & Design magazine for the second consecutive year (2003 & 2004). He was also featured on the Food Network for sugar artistry.Continue reading

James W. Mullaney CEPC

James W. Mullaney CEPCExecutive Pastry Chef

ATLANTA, GEORGIA – Executive Pastry Chef James Mullaney lives the sweet life. His prolific talents bring beauty, whimsy and sublime indulgence to the tables of the finest establishments in Georgia.

Applying classic pastry techniques such as viennoiserie, artisan breads, petit fours, ice creams, entremets & cakes, plated desserts, sugar & chocolate and puff pastry to the down-to-earth, flavors of traditional Southern pleasers, Mullaney reinvents the familiar. Color and taste conspire to surprise the senses in these visually arresting translations of the South. His playful Mint Julep Parfait is a sinful layering of flourless chocolate bourbon cake and mint crème patisserie, while the sultry Southern tropics are captured in Malted Coconut Custard Tart served with Sautéed Mango and Toasted Macadamia Nut brittle. A country fireside favorite is given an elevated spin in Chocolate S’mores Terrine made with a honey graham cake and burnt marshmallow ice cream, and the ubiquitous Southern blackberry finds three delicious incarnations in Blackberries Three Ways as oatmeal cobbler, corn financier and gelato.Continue reading