Surrounded by the delicate aroma of chocolate and the quiet rhythm of tempered sugar, Chef Stéphane Tréand, M.O.F., stands as one of the world’s most respected pastry artisans. With a career defined by technical mastery, artistic vision, and international acclaim, Chef Tréand has shaped generations of chefs while elevating the craft of pâtisserie to new heights.
Image: Chef Stéphane Tréand, M.O.F.
Chef Tréand is not just one of the most influential pastry chefs in the United States—he’s a living link between the rigor of France’s Meilleur Ouvrier de France (M.O.F.) tradition and the energy of the evolving American pastry scene. Now serving as a pastry arts coach for Club Coupe du Monde de la Pâtisserie Team USA, he’s helping train the next generation of elite chefs to compete on the world’s most prestigious stage: the Coupe du Monde de la Pâtisserie in Lyon, France.
A Journey Rooted in Discipline and Discovery
Born in the working-class suburb of Sainte-Denis, just north of Paris, Chef Tréand’s culinary story begins. As a teenager, he apprenticed at a local bakery while studying pastry in Vincennes, a Parisian commune known for its culinary schools. “It was the discipline that attracted me,” he once said in an interview. “Pastry requires structure, patience, and passion.”
By 1989, at just 29 years old, he had opened his own pâtisserie tearoom in Provence. His shop quickly earned a reputation for meticulous execution and artistic flair—qualities that would become his hallmark. Even while running a full-time business, Chef Tréand began teaching at the CFA of St. Maximin and mentoring at the École Nationale Supérieure de Pâtisserie (ENSP) in Yssingeaux, France.
Teaching, he realized, was more than a side project. “To be great at pastry, you must be obsessed with repetition and refinement,” he often tells students. In 2001, he sold his pâtisserie to fully dedicate himself to education and began the grueling process of pursuing the Meilleur Ouvrier de France, or M.O.F.—the highest honor for craftsmen in France.
He achieved that rare distinction in 2004, joining a pantheon of elite French artisans known for their uncompromising standards.
A Transatlantic Legacy
After earning the M.O.F. title, Chef Tréand made a bold leap in 2005: he moved to the United States, bringing with him the weight of French culinary tradition and an ambition to grow pastry arts on American soil. He first served as executive pastry chef at The Four Seasons Hotel in Newport Beach, then at the St. Regis Monarch Beach Resort in Dana Point, California.
That same year, he became a familiar face to American audiences, winning Food Network’s “Sugar Daredevils Challenge,” and later claiming a gold medal at the 2007 National Pastry Team Championship. In 2008, he led his team to victory at the World Pastry Team Championship in Nashville, cementing his role as a force in international pastry competition.
His coaching career took off as well. In 2011, he served as a coach for the U.S. Pastry Team, setting the stage for his current role with Club Coupe du Monde de la Pâtisserie Team USA, the organization that fields America’s elite pastry talent for the biennial Coupe du Monde de la Pâtisserie.
An Institution for Innovation
In 2012, Chef Tréand opened The Pastry School in San Clemente, California—a space where aspiring and professional chefs alike could train under his guidance. The school relocated to Costa Mesa in 2015, where it continues to operate as a beacon for high-level pastry training in the U.S.
Image: Chef Stéphane Tréand, M.O.F./Instagram
His presence at the South Coast Collection campus also led to the founding of ST Patisserie and ST Chocolat, a duo of boutique shops offering signature French confections, viennoiserie, and bonbons to a growing base of pastry enthusiasts.
“He brings Paris to Costa Mesa,” one customer remarked. “Everything is flawless—from the mille-feuille to the single-origin ganaches.”
In a region better known for its avocados and wellness cafés, Chef Tréand’s shops offer a taste of the Left Bank, where laminated doughs meet controlled temperature rooms and nothing is ever rushed.
Global Influence, Local Impact
Despite his M.O.F. title and extensive résumé, Chef Tréand remains approachable, especially to students. He is a frequent guest instructor at institutions like The French Pastry School in Chicago and L’Ecole Valrhona in Brooklyn, New York. He has also taught internationally, serving as Executive Chef Consultant for Occitanial, a Tokyo pastry shop merging French tradition with Japanese refinement.
His workshops emphasize fundamentals—tempering chocolate, pulling sugar, building structure—but also touch on creativity and resilience. “Practice for months at a time,” he tells students. “That’s how you develop memory in your hands.”
He has also been featured at high-profile culinary events, including the Big Island Chocolate Festival in Hawai’i, where he’s praised for demonstrating sugar showpiece techniques and chocolate artistry.
A Mentor in the Arena of Champions
As Coach – Pastry Arts for Club Coupe du Monde de la Pâtisserie Team USA, Chef Tréand now plays a vital role in shaping America’s bid for global recognition at the Coupe du Monde de la Pâtisserie. His methodical approach and world-class standards serve as both foundation and fuel for Team USA’s rigorous preparation.
On 6 September 2025, Club Coupe du Monde de la Pâtisserie Team USA will hold its National Selection in Chicago, where the country’s top pastry talent will compete for the chance to represent the United States in Lyon in 2027. Chef Tréand’s role is more than technical—he serves as mentor, motivator, and cultural bridge between European tradition and American innovation.
Stéphane understands what it takes to win … yes, hee brings gravity, but he also brings heart.
A Lasting Imprint
Chef Tréand’s accolades are many—Top Ten Pastry Chefs in America by Pastry Art and Design Magazine (2007, 2008), multiple championship titles, and the enduring respect of his peers. But it is his commitment to craft, his belief in education, and his devotion to the next generation that define his legacy.
From Sainte-Denis to Costa Mesa, from MOF to mentor, his life is a study in excellence—the kind that can be measured not only in medals, but in madeleines, molded chocolates, and the minds of every chef he’s trained.
