Didier Berlioz

Didier Berlioz is an Associate Professor specializing in Baking and Pastry Arts. His professional experience includes roles as a Pastry Chef at JHouse (Greenwich, CT), La Panetiere (Rye, NY), La Reserve (New York City), and Micheline Restaurant (Washington, DC). He also serves as a Consultant for Berlioz Pastry (Mamaroneck, NY). His career began with apprenticeships under Chef Louis Francin and early roles as a Pastry Assistant in France, including at Le Negresco (Nice) and L’Oasis (La Napoule).

Education:

• Lycée Technique d’Hôtllerie et de Tourisme, Nice, France

Professional Credentials:

• Certified Hospitality Educator (CHE)
• Certified Master Baker (CMB)

His expertise spans traditional and modern pastry techniques, culinary education, and the application of baking science in creative arts.