Page 35 - April 2016 Life In Naples Magazine
P. 35
“This Chef is truly in his in Boston. A native of France, Chef began his apprenticeship at
the age of 15 in the pastry kitchens of Soissons and Reims. His
element as he works, joyful studies included both the technical and artistic aspects of his craft,
in spirit, moving with the confirming his love for the art of pastry. After earning his Le Brevet
de Maîtrise (Certificate of Mastery) specializing in pastry arts,
speed of a gazelle and chocolate and ice cream, he joined Restaurant Marius in Paris.
smiling as he takes Most recently Chef Sébastien served as an assistant for Master
Pastry Chef Sébastien Canonne at The World Pastry Forum in Las
”care of business. Vegas. Chef Sébastien has also appeared on the Food Network’s
“Follow that Food” and loves donating his time and talent to
fundraising initiatives. This Chef is truly in his element as he works,
event and displays appear effortless. joyful in spirit, moving with the speed of a gazelle and smiling as
Chef Sébastien has more than 25 years of diverse experience he takes care of business. They say that a picture is worth a 1,000
in pastry arts and his creativity seems unending. He has served as words, so I’ll let these photos of splendor speak for themselves.
the Executive Pastry Chef at The Ritz - Carlton, Palm Beach and Naples really does have it all and we’re grateful that Chef Sébastien
with The Ritz Hotels in Philadelphia, Kapalua, and Le Meridien is part of that equation.
Life in Naples | April 2016 35
