Chef Jordan Snider has built his career on structure, consistency and technical discipline — qualities that earned him a place on the U.S. Pastry Team at the 2023 Coupe du Monde de la Pâtisserie in Lyon, France.
As the team’s sugar candidate, Chef Snider worked alongside Chef Julie Eslinger and Chef François Behuet in one of the most challenging pastry competitions in the world – the Coupe du Monde de la Pâtisserie in France. The path to Lyon began with a silver medal at the 2022 Americas Continental Selection in Santiago, Chile. For Chef Snider, it was the result of years of preparation, including a previous role as the alternate for the 2019 U.S. team.
He is set to compete again on Sept. 6, 2025, as one of the sugar candidates at the U.S. National Selection in Chicago. The event will determine who represents the United States at the next Coupe du Monde.
Image: Jordan Snider/Instagram
Today, he serves as executive pastry chef at The Sanctuary at Kiawah Island Golf Resort, a Forbes triple Five-Star property, in South Carolina. His team of 13 oversees pastry operations for two restaurants, a patisserie and coffee shop, an ice cream shop, poolside dining and banquet events. He also runs a quarterly intern program, focusing on developing new talent in the industry.
Before returning to South Carolina, Chef Snider spent more than a decade leading pastry teams in high-volume luxury hotels and casinos. At Mandalay Bay Resort and Casino in Las Vegas, and later moved into senior leadership roles at the Mandarin Oriental Las Vegas and the Fairmont Grand Del Mar in San Diego. At each property, he focused on refining systems and execution while maintaining high standards across multiple venues.
Chef Snider’s competitive experience is matched by his ongoing training with top pastry artists. He has studied advanced sugar and chocolate techniques under chefs such as Guillaume Mabilleau, Stéphane Leroux, Davide Malizia and Stéphane Klein. These continuing education experiences directly influenced his showpiece work for international competitions.
In addition to competing, Chef Snider has shared his knowledge through teaching. In 2024, he led a professional development class at L’Ecole Valrhona in Brooklyn on themed chocolate showpieces. He also taught a training course for Coupe du Monde de la Pâtisserie competition preparation at the school in 2023. His past demonstrations include presentations at the National Restaurant Association Show in Chicago, the Ballast Point Brewery among others.
Image: Pastry Arts Magazine
His work has earned him recognition in several national events. He received third place for Chocolatier of the Year at Pastry Live 2014 and an honorable mention in the Paris Gourmet U.S. Pastry Chef of the Year competition in 2017.
Chef Snider remains focused on steady growth and professional development. Whether preparing for competition or leading a pastry kitchen, he applies the same approach: careful planning, consistent execution and a clear understanding of his craft.
The 2025 U.S. National Selection is scheduled for Sept. 6 at the Washburne Culinary & Hospitality Institute in Chicago, as part of the Chicago Baking & Pastry Forum. The forum, running from Sept. 4 to 6, offers culinary professionals and enthusiasts opportunities for education and networking. Tickets for the event—and to witness Team USA’s National Selection—are available through Eventbrite.
