At the core of chef Romain Fournel’s philosophy is adaptation — honoring classic European pastry techniques while tailoring flavors, textures and presentations to local tastes.

This is part one of my chat with Jason Lebeau, pastry chef at Coohills; part two of my interview with Lebeau will run tomorrow. I came from the era of one-pot wonders,” says Jason Lebeau, who grew up ...

When Oceanside native Gianna Buzzetta landed the prestigious job of pastry chef at Michelin-starred Jeune et Jolie restaurant in Carlsbad in the summer of 2022, she was just 23 years old. But anyone ...

Originally from Buenos Aires, Argentina, Romina Peixoto began her culinary journey in her home country before moving to the U.S. at age 20, where she discovered her passion for pastry. She trained and ...

His approach is simple: luxury should taste like home. By sourcing hyper-local ingredients—Cameron Highlands Chitose strawberries instead of imported berries, Malaysia coconut, and herbs like pandan, ...

Cindy Hawkins runs her Circle City Sweets pastry shop from a retail and kitchen location in the AMP food hall at the 16 Tech Innovation District. Now 56, Hawkins switched to a culinary career in her ...