Romain Cornu headshot

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.

romain cornu dessert

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.

romain cornu

Chef Romain Cornu, who has been appointed as the Pastry Arts Council and Alumni & Social Affairs Director for Club Coupe du Monde Team USA, is known for his philosophy of pushing boundaries and innovating within the realm of pastry.

Chef Cornu’s Spiky Lemon Dessert

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

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.

ABOUT CLUB COUPE DU MONDE DE LA PÂTISSERIE TEAM USA

Founded in 1988 by former White House pastry chef, the late Roland Mesnier, Club Coupe du Monde de la Pâtisserie Team USA is committed to inspiring excellence, creativity, innovation, pride, competitiveness, fraternity and emotion in pastry professionals.

Club Coupe du Monde de la Pâtisserie Team USA is also dedicated to promoting the sharing, the exploration, the vision and the advancement of both the artistic and scientific realms of the Pastry Arts.

The Club seeks, recognizes and supports America’s best pastry chefs to represent the United States in the prestigious Coupe du Monde de la Pâtisserie in Lyon, France.

With 50 participating countries, this biannual event is the most prestigious pastry competition in the world.

Club Coupe du Monde de la Pâtisserie Team USA welcomes pastry chefs at all levels in their careers – from culinary students to seasoned professionals, as well as amateur bakers and pastry aficionados. 

We encourage those eager to take part to innovate in pastry preparation, explore unique taste combinations and showcase creative presentation styles.

Our mission is to bring continuous innovation to the pastry profession, while maintaining a deep respect for its rich history. Through this approach, we aim to consistently propel the field forward by tapping into the talents of our participants. We aim to build an impressive team ready to compete at the Coupe du Monde de la Pâtisserie.

(SIRHA) PASTRY WORLD CUP (COUPE DU MONDE DE LA PÂTISSERIE): PASTRY REVOLUTION

Founded in 1989, the Coupe du Monde de la Pâtisserie is an international competition representing different trades in the pastry industry including pastry chefs, ice cream specialists, chocolatiers, and confectioners. 

Pastry is emerging in the contemporary world. The desserts are now combining their sensitivity to technicality, to the new architectural and sensory expressions. Nothing stops the sweet creators of the 21st century. And since the world is moving on, the Pastry World Cup is changing dimension, with a completely rethought universal identity. Product sourcing, natural tastes, precise gestures, team spirit are combined for an intense and visionary baking experience.

Pastry World Cup is organized by the global brand Sirha Food®, part of the GL events group.

For more information: www.cmpatisserie.com/en

Copyright 2024 Club Coupe du Monde de la Pâtisserie Team USA – All Rights Reserved