Chef John Kraus, celebrated for his mastery in pastry and deep dedication to the craft, has been appointed as Secretary of Club Coupe du Monde Team USA. With his extensive experience as a competitor, educator, and owner of Minneapolis-based Patisserie 46, this new role further solidifies his position as a vital contributor to the advancement of American pastry arts.
Kraus’s journey to this prestigious position is built on an impressive career that began in the kitchens of London’s famed Dorchester Hotel, where his love for pastry was first ignited. He soon contributed to the Michelin-starred Fleur de Sel before returning to the United States, where he worked in esteemed establishments such as the Wild Boar in Nashville and as Executive Pastry Chef at NoMI at the Park Hyatt Chicago. His career then evolved into teaching at The French Pastry School in Chicago, where he left a lasting mark on young chefs before embarking on his own venture with Patisserie 46 in 2010.
Speaking on his new role, Kraus said, “It is an honor to serve as Secretary of Club Coupe du Monde Team USA, an organization that has been such a significant part of my life and career. I believe in the mission of elevating American pastry on the global stage, and I am excited to continue that journey, now in a leadership role.”
His connection to the Coupe du Monde de la Pâtisserie is deeply personal. As captain of Team USA in 2015, Chef John Kraus led the team to a bronze medal victory at the Coupe du Monde de la Pâtisserie, a testament to his exceptional skill, leadership, and vision. The 2015 team was comprised of Chefs Scott Green and Josh Johnson, with guidance from coaches Chef Donald Wressell and Chef Ewald Notter, both of whom are highly respected in the pastry world. Together, their combined talents and efforts resulted in a celebrated achievement on the global pastry stage.
While training for the 2015 Coupe du Monde de la Pâtisserie, Kraus said that completing it was a feat in of itself and it was a daunting task. However, he said “It was an amazing experience that allowed me to meet incredible professionals along the way.”
Chef John Kraus’s dedication to his craft is evident through numerous accolades. He has been twice named one of the “Top Ten Best Pastry Chefs” by Pastry Arts & Design and recognized as a “Top Ten Chocolatier” by Pastry Arts Magazine in 2010. In addition, he won the Valrhona National Dessert Championship and was named Paris Gourmet Pastry Chef of the Year in 2002. Further solidifying his reputation, he was inducted into Relais Desserts in 2016, becoming the first American-born chef to join this prestigious association of the world’s top pastry chefs.
President of Club Coupe du Monde Team USA, Chef Stéphane Chéramy, expressed his enthusiasm about Kraus’s appointment, stating, “John is a respected leader in our field with a wealth of knowledge and experience. His passion for teaching, his remarkable achievements, and his unwavering commitment to excellence make him the perfect fit for the role of Secretary. We look forward to his contributions in shaping the future of Team USA.”
In the Twin Cities, Kraus has become a cornerstone of the local food scene. His Patisserie 46 is known for its fine French pastries, bread, and confections, but it’s also a community hub. “For me, it’s all about making connections—between people and the food they eat. I love creating things that are simple yet profound, that take time and care, like a perfectly made loaf of bread,” Kraus told Heavy Table.
His success at Patisserie 46 led him to open a second venture, Rose Street Patisserie, further cementing his influence in the local and national pastry community.
Reflecting on his career and new position with Team USA, Kraus credits his mentors and the opportunities he’s had to learn and teach along the way. “I’ve been fortunate to work with incredible chefs and talented students. Pastry is a field that demands constant learning, and I’m always inspired by the creativity and dedication of those around me,” Kraus noted.
Looking ahead, Chef Kraus is eager to build upon his vast experiences to mentor the next generation of pastry chefs in the United States while continuing to elevate the presence of American pastry on the global stage.
