Chef Stéphane Tréand, M.O.F moves like a sculptor in the kitchen, his hands deftly shaping chocolate, sugar, and dough into creations that seem almost too exquisite to eat. His name is synonymous with mastery in the world of pastry, a discipline where precision, patience, and an artist’s vision combine to create edible wonders. From his early days in France to his influence in American pastry, Chef Tréand has built a legacy of excellence, education, and innovation.
A French Beginning
Born in Sainte-Denis, France, Chef Tréand’s path into pastry began at the age of sixteen when he apprenticed at a local bakery while studying pastry at Vincennes in Paris. It was a time of rigorous training, where the fundamentals of viennoiserie, chocolate work, and sugar artistry were drilled into him. By the age of 29, he had opened his own pâtisserie and tearoom in the heart of Provence, an endeavor that quickly earned him a reputation for extraordinary craftsmanship.
But Chef Tréand was never one to settle. While running his shop, he took on a new challenge: teaching. In 1994, he began mentoring aspiring pastry chefs at the CFA of St. Maximin, later extending his influence to the École Nationale Supérieure de Pâtisserie (ENSP) in Yssingeaux. Teaching wasn’t just an extension of his work—it became his passion. It was this drive to educate that led him to sell his pâtisserie in 2001 and dedicate himself to achieving one of France’s most prestigious honors: the Meilleur Ouvrier de France (MOF) title. In 2004, after years of tireless training, Chef Tréand joined the exclusive ranks of MOF awardees, earning the coveted blue, white, and red collar that signifies the highest level of craftsmanship in the country.
Making a Mark in America
Chef Tréand’s expertise was already well-established in France, but in 2005, he took a leap across the Atlantic. He began as the Executive Pastry Chef at The Four Seasons Hotel & Resort in Newport Beach, California, followed by a role at the St. Regis Monarch Beach Resort in Dana Point. His tenure in luxury hospitality refined his approach, but it was in competition that he made his mark stateside. He won Food Network’s “Sugar Daredevils Challenge” in 2005, a victory that showcased his bold and technical approach to sugar artistry. Two years later, he led his team to a gold medal at the National Pastry Team Championship, and in 2008, he clinched another victory at the World Pastry Team Championship in Nashville, Tennessee.
Stéphane Tréand/The Pastry School
By this time, Chef Tréand had firmly established himself as a leader in American pastry. His success on the competition circuit and his growing reputation as a mentor led him to the role of coach for the U.S. Pastry Team in 2011. His experience in both European and American kitchens gave him a unique perspective—he understood the rigorous traditions of French pastry while embracing the innovation and energy of the American culinary scene.
Educator, Innovator, Mentor
Chef Tréand’s impact extends far beyond competitions and executive pastry chef titles. His dedication to education led him to found The Pastry School in 2012 in San Clemente, California, later relocating it to Costa Mesa in 2015. Here, he created an environment where professionals and pastry enthusiasts alike could train under the guidance of a true master. The school became a hub for serious pastry education, attracting students from across the country eager to refine their craft.
Not content with just teaching, Chef Tréand launched two businesses alongside his school: ST Patisserie in 2014 and ST Chocolat in 2015. Nestled within the South Coast Collection (SoCo) in Costa Mesa, these ventures brought authentic French pastry and chocolate to Southern California. His work introduced a level of sophistication and artistry that elevated the local pastry scene, making Costa Mesa a destination for pastry lovers.
His influence has reached beyond the U.S., as well. He has been a featured chef at events such as The Big Island Chocolate Festival in Hawai’i and has taught at renowned institutions like The French Pastry School in Chicago and The Institute of Culinary Education in New York. His role as an Executive Chef Consultant for Occitanial, a pastry shop in Tokyo, further underscores his international impact, blending the flavors of the South of France with Japanese culinary sensibilities.
A Philosophy of Excellence
Throughout his career, Chef Tréand has been recognized as one of the Top Ten Best Pastry Chefs in the U.S. by Pastry Art and Design Magazine, an accolade he earned in both 2007 and 2008. But his true achievement lies in the way he inspires others. For Chef Tréand, pastry is more than a skill—it’s a lifelong pursuit of perfection.
His teaching philosophy is rooted in discipline and dedication. “You have to practice for months at a time,” he has often said, emphasizing that mastery in pastry comes from repetition, refinement, and an unwavering commitment to the craft. His students don’t just learn recipes; they absorb an approach to pastry that demands excellence at every step, from tempering chocolate to pulling sugar.
Leading the Future of Pastry
Today, Chef Tréand is back with Club Coupe du Monde Team USA as the pastry arts coach. In this role he plays a crucial role in training the next generation of American pastry competitors. His expertise in competition strategy, technique, and artistic vision makes him an invaluable mentor for those preparing to represent the U.S. on the world stage at the Coupe du Monde de la Pâtisserie in Lyon, France.
His influence in the industry is immeasurable. Whether through his coaching, his school, or his businesses, Chef Tréand continues to shape the future of pastry. His journey—from a young apprentice in France to one of the most respected pastry chefs in the world—is a testament to what can be achieved through passion, persistence, and an uncompromising dedication to the art of pastry.
For those lucky enough to taste one of his desserts, it’s clear: Chef Stéphane Tréand is not just making pastry—he’s creating edible art, one perfect piece at a time.
