Dimitri Fayard,
Co-Founder and Consulting Chef
Dimitri Fayard, named one of the Top Ten Pastry Chefs in America by Pastry Art & Design and Chocolatier magazines in 2007 and World Pastry Champion in 2008, co-founded Vanille Patisserie in 2002. He now serves as consulting chef, where he brings seasonal inspiration to its menus and preserves the authenticity of French pastry through his mentoring of Vanille’s team of pastry chefs.
An excerpt from Chef Dimitri’s Bio is below and the full story can be found on the French Pastry School’s web site.
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Awards
Dimitri - Member Academie Culinaire de France 2009
Team USA World Pastry Champion 2008
Voted Top 10 Best Pastry Chef in the US
by Pastry Arts & design Magazine 2007 Silver Medal - Overall
National Pastry Championship - 2003 Gold Medal - Overall
Southern Pastry Classic - 2001 Gold Medal - Showpiece
Southern Pastry Classic - 2001
Gold Medal - Chocolate Cake
Southern Pastry Classic – 2001
3rd Place - Apprentice Competition
Festival D'Occitanie 1997 |
Chef Bio
Chef Dimitri Fayard began his culinary training at the Lycée Pardailhan in Auch, France. After four years of preparation he received his Certificat d’Aptitude Professionel de Cuisine (or CAP de Cuisine) and his CAP Pâtisserie, French diplomas for culinary and pastry training. He then began working with Chef Philippe Uracca, M.O.F. (Meilleur Ouvrier de France “Best Craftsman in France”) in Auch, France producing pastries for three of his highly acclaimed shops.
He left France for the first time and came to the United States in 1998 at age 19 to work for François Payard at his renowned shop in New York City. While at Payard’s, he had the opportunity to work under another M.O.F., Jean Philippe Maury. Chef Fayard came to Chicago in 2002 as part of the opening team at the Hotel Sofitel Water Tower as the Executive Pastry Chef at the young age of 23. Just one year later, he and his business partner opened their own business in Chicago, Vanille Pâtisserie, now under new ownership. Fayard continued to challenge himself and receive recognition. In 2007, he was named one of the Top Ten Pastry Chefs in America by Pastry Art & Design and Chocolatier magazines. In 2008, he returned to the competition arena in the World Pastry Championship in Nashville, Tennessee. Alongside Stéphane Tréand, M.O.F. and Laurent Branlard, Fayard helped the United States team take the gold medal and became a World Pastry Champion. Fayard was admitted as an Academician into the Académie Culinaire de France in 2009.
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