Chef Christophe Feyt will be a member of the selection jury to pick Team USA 2019. He was a member of the Team U.S.A. in the 2013 and coach of the 2017 Team.
Feyt was born in Agen, France, an area in the southwest known for high quality food products. After starting at the patisserie which his family has owned for 40 years, Christophe worked in Boston, Hawaii and Las Vegas. He mastered the fundamentals of pastry in nationally recognized shops in southwest France and Paris. What he learned there still influences him today, forming the basis of his passion and work ethic. Christophe then earned his Brevet de Maitrise diploma (Master’s degree), to have an excellent foundation to support him throughout his career.
Boston was a key part of Feyt’s American introduction, where he applied his French technique. He profited from America’s “melting pot” status to adjust his palate, and to embrace many countries’ culinary influences for his pastries and desserts. During this time, Feyt unveiled new Chocolate Bar menus for the Meridien Hotel and was a demonstrator at the New York City Chocolate Show; both furthered his passion with chocolate.
In Hawaii, Feyt felt fortunate to be influenced by the local products and flavors that he explored in new ways in his pastry creations. His emphasis returned to the origin of the products by this unique opportunity to experience hands on a vanilla bean farm and chocolate plantations.
Working as the Executive Pastry Chef at the Mandalay Bay Hotel in Las Vegas, Feyt realized his goal to experience high volume pastry operation, and create showpieces more often. Vegas is a show town that allows freedom of creativity, and an opportunity to supply clients with special tailor made artistic pieces as needed.
Feyt’s life is balanced by spending time with his wife and children. He has enjoyed
his experiences living in several regions of the US, and celebrating the diverse culture each had to offer.
Tryouts for Team USA 2019 will be held August 14-15, 2017, at Secchia Institute for Culinary Education at Grand Rapids Community College in Grand Rapids, Michigan.