"Don't Be Late"
Quote from Chef Sebastien

ACF Certified Executive Pastry Chef
19 Years Industry Experience

Level 1 and Level 2

Cooking Philosophy: Patience, Punctuality, Organization
Specialty:  Classic French Pastry / Cuisine Classic / French Technique
Cooking Style:  French and Traditional Mexican Fusion
Teaching Style:  Calm / Patient / Hands-on

Bio:

Chef Sebastien is the most versatile chef we have here at Culinary Institute LeNôtre as he is skilled in both Cuisine and Pastry Arts. Throughout his career he has put himself in positions that span the globe as he is interested in both culture and the culinary arts. Chef Sebastien started out in the industry working as an apprentice cook in the kitchens of Europe. He decided to move to London to attend school for pastry and worked cuisine at the Sheraton Skyline property until the chef gave him a choice of becoming Sous Chef of the kitchen operations at the current property, or take a lesser position in the pastry department in another property to study pastry. He took a gamble and decided to work in the pastry department where his talent eventually took him to the top as he became the pastry chef at the Sheraton Park property. Chef Sebastien has always had a love for teaching the culinary arts as he is a seasoned instructor who has taught international students in Puebla, Mexico, Guadalajara, Mexico and now in Houston, Texas at Culinary Institute LeNôtre.   

Classroom Environment:                                                        

Chef Sebastien is a very soft spoken instructor who teaches as an example of what a chef should be and incorporates more teaching from his demos and hands-on approach rather than verbal correction. He does not believe you have to shout to get things done, however his body language will tell you if you have room for improvement. The style he dives into with pastry is very classic traditional French and very precise. His cuisine knowledge is of French classical base that he infuses with tastes of Spain and Mexico where he has spent much time. The program he lays out is very organized for the student to follow.

Work History Highlights: 

France
La Casilla, Spanish Restaurant Close to Paris, Focus: Cuisine

England
Sheraton, Worked Two Properties in London: Sheraton Park Tower & Sheraton Skyline Conference Center, Focus: Baking

Spain
Royal Sherry Park Hotel, Upscale Hotel Chain, Cadiz, Focus: Cuisine

Mexico
Instituto Culinario de Mexico, Taught Culinary Program, Focus: Baking