Stéphane Tréand

A little bit of Paris in Costa Mesa...


A BRIEF INTRODUCTION ON CHEF STÉPHANE TRÉAND

M.O.F., World Pastry Champion, Pastry Competition Judge, Pastry Consultant, Proprietor.... Chef Stéphane Tréand

M.O.F., World Pastry Champion, Pastry Competition Judge, Pastry Consultant, Proprietor.... Chef Stéphane Tréand

Chef Stéphane Tréand, started his apprenticeship in French pastry at just 16 years old, and even then he was California dreamin‘. When Tréand wasn’t learning the delicate art of pastry, he was skateboarding and listening to the Eagles’ “Hotel California.” The American rock band was a major influence on his ambition to live and work in the U.S.

And his dream was realized when he came to the states in 2005 - becoming the executive pastry chef at the Four Seasons (now the Island) hotel in Newport Beach. He later held the same position at the St. Regis Monarch Beach in Dana Point.

Chef Tréand came to America ready to hit the ground running – back home, he had earned the prestigious Meilleur Ouvrier de France, or “best craftsman in France,” award in 2004 after completing a rigorous series of pastry-making challenges in what can be considered the French Olympics of craftsmanship. He is one of only four M.O.F. winners in the United States.

He has also won the Food Network's "Sugar Daredevils Challenge," the gold medal at the 2007 National Pastry Team Championship, the title of World Pastry Champion at the 2008 World Pastry Team Championship, and coached the U.S. team to a bronze medal in the 2009 International Pastry Competition.

Currently, Chef Tréand makes several trips to Japan as a pastry consultant; in Tokyo, he is executive chef consultant for pastry shop Occitanial. With a lot of passion and innovative techniques, Chef Tréand is dedicating his time teaching the Art of Pastry throughout the country even worldwide teaching pastry, chocolate, sugar and airbrush techniques. He also continues to design silicon products for his endorsed line of Showreels which he creates for sugar and chocolate artistic work.

Chef Tréand's passion is teaching, but he realized another dream, having his own school. In the fall of 2014 Chef Stéphane Tréand opened up his school and pâtisserie shop in the South Coast Collection in Costa Mesa. He wanted to create a school and pâtisserie together, where people can learn and enjoy pastries together. Anyone can become a pastry chef at The Pastry School or enjoy our wonderful delights at ST Pâtisserie Chocolat.  Read more about Chef Stéphane Tréand here.



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