Sébastien Canonne
The impressive career of Chef Canonne began with both culinary and pastry apprenticeships; one of which was under the legendary pastry chef Gaston Lenôtre, in Paris.
After several years spent with Mr. Lenôtre, his path brought him to work at some of the following world-renowned establishments: The Côte Saint Jacques in Joigny, Burgundy, France; the Beau Rivage Palace in Geneva and the Hotel Euler in Basel, Switzerland; the Palais de L’Elysée for French President François Mitterrand in Paris, France; and the Ritz-Carlton Hotel in Chicago, Illinois.
These experiences led Chef Canonne thereafter to consult for some of the most prominent properties and companies worldwide, such as the Ritz-Carlton and Four Seasons Hotels and Resorts companies, the Raffles Hotel in Singapore, and the Atlantis Hotel in the Bahamas.
In 1995, he founded The French Pastry School and partner with Mayor Richard Daley and the city of Chicago, to create what’s considered today one of the leading pastry institutions in the world. In 2015 Chef Canonne and his team focused on creating online learning platforms that would deliver that same level of expertise and excellence. In 2020, he launched The Butter Book platform, and in 2021 The French Pastry School programs via the Rouxbe online learning platform, training everyday thousands of students and hospitality practitioners around the world, including the teaching and training of the five branches of the United State Army, and the Princess Cruises culinary teams.
Today, Chef Sébastien shares that knowledge with the food tech industry, and the visionary leading corporations and manufacturers who are looking for the highest standard in research and development including the largest CPG brands and companies like Mars, Wrigley, Danone, Bridor, Nature’s Fynd and Cella Farms.
Chef Sébastien is the recipient of some of highest awards and distinctions including the prestigious title of MOF; Meilleur Ouvrier de France, coach of the United States 2002 pastry world champion team, named 40 under 40 by Crain's Chicago business magazine, recipient of the Chair of the Académie Culinaire de France and of the American Culinary Federation Life Achievement Award, being inducted into the Chefs Hall of Fame by Dessert Professional magazine and the Chef Hall of Fame by the Chicago Culinary Museum. Chef Canonne has also been knighted by the French government in the Order of the French Legion of Honor, the Order of the Academic Palm, and in the World Order of the Académie Culinaire De France.
After several years spent with Mr. Lenôtre, his path brought him to work at some of the following world-renowned establishments: The Côte Saint Jacques in Joigny, Burgundy, France; the Beau Rivage Palace in Geneva and the Hotel Euler in Basel, Switzerland; the Palais de L’Elysée for French President François Mitterrand in Paris, France; and the Ritz-Carlton Hotel in Chicago, Illinois.
These experiences led Chef Canonne thereafter to consult for some of the most prominent properties and companies worldwide, such as the Ritz-Carlton and Four Seasons Hotels and Resorts companies, the Raffles Hotel in Singapore, and the Atlantis Hotel in the Bahamas.
In 1995, he founded The French Pastry School and partner with Mayor Richard Daley and the city of Chicago, to create what’s considered today one of the leading pastry institutions in the world. In 2015 Chef Canonne and his team focused on creating online learning platforms that would deliver that same level of expertise and excellence. In 2020, he launched The Butter Book platform, and in 2021 The French Pastry School programs via the Rouxbe online learning platform, training everyday thousands of students and hospitality practitioners around the world, including the teaching and training of the five branches of the United State Army, and the Princess Cruises culinary teams.
Today, Chef Sébastien shares that knowledge with the food tech industry, and the visionary leading corporations and manufacturers who are looking for the highest standard in research and development including the largest CPG brands and companies like Mars, Wrigley, Danone, Bridor, Nature’s Fynd and Cella Farms.
Chef Sébastien is the recipient of some of highest awards and distinctions including the prestigious title of MOF; Meilleur Ouvrier de France, coach of the United States 2002 pastry world champion team, named 40 under 40 by Crain's Chicago business magazine, recipient of the Chair of the Académie Culinaire de France and of the American Culinary Federation Life Achievement Award, being inducted into the Chefs Hall of Fame by Dessert Professional magazine and the Chef Hall of Fame by the Chicago Culinary Museum. Chef Canonne has also been knighted by the French government in the Order of the French Legion of Honor, the Order of the Academic Palm, and in the World Order of the Académie Culinaire De France.