Born and raised in France, Romain Cornu’s journey into the world of pastry began in his father’s kitchen. The son of a pastry chef and restaurant owner, Chef Cornu was surrounded by the art of dessert creation from an early age. By the age of fifteen, he had already set his sights on a professional path in pastry, enrolling in Pastry School to specialize in chocolate, ice cream, and sugar arts.
After earning his master’s degree in Chocolate, Chef Cornu’s career took him to Washington, D.C., where he honed his craft in both casual and fine dining settings, including working with Michelin-starred chef Fabio Trabocchi. His talent soon caught the attention of the culinary world, leading him to Las Vegas in 2016, where he joined the Wolfgang Puck group as Executive Pastry Chef at Spago, located in The Bellagio resort.
Chef Cornu’s expertise and innovative approach to pastry quickly earned him a promotion to Executive Pastry Sous Chef for the entire Bellagio hotel. In 2019, he became the Corporate Pastry Chef for the Hakkasan Group, where he oversaw pastry operations globally, further cementing his reputation as a leader in the field.
In 2021, following the merger of Hakkasan with Tao Group Hospitality, Chef Cornu took on the role of Vice President Global Pastry. His commitment to excellence and his ability to balance creativity with quality made him an ideal fit for this leadership position within the world’s largest dining and entertainment group. By 2022, Chef Cornu was named the global ambassador for Cacao Barry and Mona Lisa, where he continues to influence the future of fine dining pastry worldwide.
Chef Romain Cornu, who has been appointed as the Pastry Council Director for Club Coupe du Monde Team USA, is known for his philosophy of pushing boundaries and innovating within the realm of pastry.
As he once stated, “I strive to bring the best to the plate in everything that I do, by innovating and pushing forward my technique.” This commitment is evident in his work with Tao Group, where he oversees fine-dining pastry labs worldwide. Chef Cornu is also focused on the future, emphasizing the importance of mentoring, as he noted that one of his responsibilities is to “help teach and educate the next generations of chefs.”
Romain Cornu’s career is a testament to his passion for pastry and his relentless pursuit of perfection. His influence is felt not only in the kitchens he leads but also in the global culinary community, where his insights and innovations continue to inspire and elevate the art of dessert making.
References:
“A new global ambassador to respond to an evolving fine dining scene“: Food & Beverage Magazine.
Rodriguez, A. (20 June 2022). “Romain Cornu, the new Global Brand Ambassador for Cacao Barry and Mona Lisa“: So Good Magazine.
