Chef Guillaume Roesz began his career with a pastry apprenticeship in Alsace, France at Pâtisserie Dany Husser. In 2006, Guillaume moved to Paris to join the prestigious team at Maison Ladurée. Five years later, Guillaume embarked on a new journey, this time to the Middle East, to open three shops for Maison Ladurée in Doha and Dubai.
In 2015, Chef Roesz joined the Valrhona Team as the Middle East, Africa & South Asia Corporate Pastry Chef, bringing his expertise in pastry and passion for Valrhona chocolate. Chef Roesz joins the team providing technical support to distributors and end users, teaching hands-on classes and demonstrations, developing recipes for professionals and consumers, testing and developing new techniques, working on new trends as well as implementing best practices from L’École Valrhona’s headquarters.
Molded Chocolate Bonbons
31 August - 1 September - 2 DAYS
Executive Pastry Chef, North America@guillaume.roesz
$ 900 $ 630Interested in participating in the class Have questions ? Email email@example.com
30% discount off all classes for north american cercle v members