CHEF FABRICE BENDANO
BIO
Classically trained in French pastry, Parisian-born Fabrice Bendano is renowned as one of the nation’s most talented pastry chefs and has developed dessert programs at some of the finest restaurants around the world. In his 25-year tenure as an executive pastry chef, he garnered acclaim for his expertly crafted presentations of classic French confections, gaining special notoriety for his delicate, flavorful macarons.
Chef Fabrice has brought his sweet culinary talents to restaurants around the globe, from Paris to London to Las Vegas, and now to Washington, DC. After earning his pastry degree in 1992 from the esteemed CAP Patissier in Cannes, France, he has since led and shaped pastry programs at some of the world’s finest Michelin-star restaurants, including Alain Ducasse’s three-star Le Louis XV in Monte Carlo, the historic three-star Pavillon Ledoyen in Paris, and the two-star Le Taillevent in Paris. Stateside, he stood at the helm of Citronelle’s program and Alain Ducasse’s Adour at the St. Regis Hotel in Washington, DC.
In 2012, Chef Fabrice was awarded a RAMMY award for “Pastry Chef of the Year” by the Restaurant Association of Metropolitan Washington (RAMW) and garnered much acclaim for his award-winning pastry program while at Adour. When Alain Ducasse left Washington, DC, he followed his mentor to Las Vegas to consult on the pastry program at Ducasse’s miX Restaurant at The Delano Hotel, which earned a Michelin star.
After a five-year return to DC where he was executive pastry chef at Le Diplomate, he returned to Las Vegas in 2019. At Wynn Las Vegas, he took over the conceptualizing of all dessert menus at the resort’s restaurants, elevating their quality. Following the Wynn, he led the pastry team as the executive pastry chef for the Ahern Hotel, where he was responsible for advising the opening of multiple new restaurants including a chocolate store.
In 2022, Chef Fabrice arrived back in the Nation’s Capital to continue his tenure with STARR Restaurant Group as the Corporate Pastry Chef. He now oversees the pastry programs of 40 + concepts spanning multiple cuisines, offering a truly global perspective to their growing portfolio.
Q&A
What inspired you to enter the world of pastry?
I was able to discover le world of sweet at an early age. I fell in love with smell, flavor and creativity.
Where do you find inspiration for your creations?
My creativity is a combination of my past jobs. I also enjoying reading pastry books and discovering new trends and tricks on social media.
Who in your life has been the biggest mentor/inspiration in your career?
My father is certainly a big part of that. I am also very inspired by chefs such as Yves Thuries and Pierre Hermé, and so on. Every decade of my professional years has involved different chefs.
What are your hopes for the future of the world of food and pastry?
To make sure that pastry position jobs remain available and accessible for those who are passionate about it.
What should the role of the food/pastry industry be in the community? The world? The environment?
Promote and use local! We have a beautiful job, and we need to showcase it every day.
What is your earliest dessert memory?
Apple tart and chocolate mousse. They were one the first desserts I made and bring back a lot of good memories.
If you could pass one bit of insight down to a chef just getting their start, what would it be?
Focus, be curious, and always ask questions.
When & how did you hear about Valrhona for the first time? / When & how did your “relationship” with Valrhona start?
1989 is the year that I first time started using the brand.
RAPID FIRE
Celsius or Fahrenheit? Celsius and since I work in the US I am using Fahrenheit for the oven. Celsius for the all food related
Favorite Valrhona Chocolate? Araguani 72%
Favorite restaurant? Le LOUIS XV Alain Ducasse in Monaco
Favorite flavor pairing with chocolate? Raspberry or passion fruit
Coffee or Tea? Definitely espresso!
Favorite kitchen tool? Plastic scraper
Who do you follow on social media? Pierre Herme, Christophe Michalak, Christophe Adam, and many more
Favorite type of dessert to make? To eat? Ironically the simplest desserts like as rice pudding, crème caramel, and chocolate mousse
DISCOVER THE CHOCOLATE-EARL GREY TART MANDARIN MARMALADE, ILLANKA SORBET BY CHEF FABRICE BENDANO
