L’Ecole Valrhona Brooklyn proudly announces the appointment of Chef Luke Frost as the Executive Pastry Chef – North America, marking a significant milestone for the renowned French chocolate manufacturer. With a distinguished career spanning renowned establishments such as the Savoy Hotel Group in London and Le Manoir aux Quat’Saisons in Oxfordshire, Luke brings a wealth of expertise and creativity to his new role.
Valrhona Executive Pastry Chef North America/Valrhona
Chef Frost’s journey in the culinary world began as an apprentice with the prestigious Savoy Hotel Group, where he cultivated his passion for pastry. He then embarked on a remarkable odyssey through the kitchens of several Michelin-starred venues within the UK’s leading hotel operations.
Notably, Chef Frost had the privilege of refining his skills in classic French patisserie under the mentorship of Raymond Blanc at the flagship 2 Michelin Star Le Manoir Aux Quat’ Saisons. His culinary prowess continued to flourish as he led the pastry teams at distinguished establishments such as Northcote Manor, The Chester Grosvenor, and Coworth Park, part of the revered Dorchester Collection.
In 2015, Chef Frost dedication to the art of pastry led him to Valrhona, where he served as the Pastry Chef for Northern Europe, based in London. Throughout his tenure, Luke traveled around Northern Europe, sharing his expertise and knowledge gleaned from L’Ecole Valrhona’s esteemed network of chefs and schools.
With nearly a decade of experience at Valrhona, Chef Frost has not only contributed to the brand’s success but has also become a seasoned Pastry Chef instructor, sharing his expertise through classes at L’Ecole Valrhona in Brooklyn, NY, and conducting demos, workshops, and technical events across the U.S. and Canada. He recently taught an Afternoon tea, Fika, Gâteaux de Voyage class.
Luke’s appointment as Executive Pastry Chef for North America underscores Valrhona’s commitment to excellence and innovation in the pastry world. His extensive experience and passion for pastry arts align perfectly with Valrhona’s mission to inspire creativity and elevate standards within the industry.
In his new role, Chef Frost will continue to lead Valrhona’s pastry initiatives throughout North America, collaborating closely with chefs, educators, and industry partners to promote culinary innovation. His presence will undoubtedly further solidify Valrhona’s position as a leader in the world of chocolate and pastry arts, inspiring professionals to push the boundaries of creativity and craftsmanship.
Club Coupe du Monde Team USA welcomes Luke with open arms. We look forward to working with him as we all continue our journey to inspire creativity, celebrate craftsmanship, and elevate the art of pastry to new heights.
