ROMAIN CORNU

Romain Cornu was born and raised in France. From an early age, he developed a passion for creation and desserts by assisting his father, a pastry chef and restaurant owner. His early experiences instilled a love for bringing joy to guests through his baking.

At fifteen, Romain pursued formal training at Pastry School, specializing in chocolate, ice cream, and sugar. After obtaining his master’s degree in Chocolate, he moved to Washington, DC, in 2010, where he gained valuable experience in both casual and fine dining establishments, as well as in a pastry shop. This diverse exposure led to his appointment as Executive Pastry Chef for Michelin-starred Chef Fabio Trabocchi.

In late 2016, Romain relocated to Las Vegas to join the Wolfgang Puck group as Executive Pastry Chef at Spago, located in The Bellagio resort. Shortly thereafter, he was promoted to Executive Pastry Sous Chef for the entire hotel.

In 2019, Romain became the Corporate Pastry Chef for Hakkasan Group, overseeing pastry operations for their restaurants worldwide. His ability to balance creativity and quality in his desserts was instrumental in his success. Following the 2021 merger of Hakkasan with Tao Group Hospitality, Romain was appointed Vice President Global Pastry, taking on a leadership role within the world's largest dining and entertainment group.

With over 20 years of experience, he has worked with high-end restaurants and hotels in the Middle East, France, and the United States. His continuous pursuit of excellence and exploration of new ingredients and flavors has solidified his reputation as a leading figure in the culinary world.

Chef Romain finds himself lucky to live from his passion for food. He still loves sharing his commitment for his art with his team and customers and considers desserts as a real institution.