The Greenbrier's Executive Pastry Chef

Jean-Francois Suteau

Jean-Francois SuteauChef Jean-Francois Suteau came to The Greenbrier in 2011 from the Dorchester Collection Beverly Hills Hotel in Los Angeles, California.

Chef Suteau was born into a family with a long career in p√Ętisserie dating back to 1752. His own career in pastry began in 1989 in his hometown of Nantes in the Brittany region of France. After a year-long apprenticeship he moved to Paris, where he further developed his skills. In 1992, he came to the United States and was awarded citizenship the next year while working in restaurants in Aspen, Colorado.

Chef Suteau was named executive pastry chef of The River Club in Columbus, Georgia, in 1995.  He was then executive pastry chef at the Dining Room at the Ritz-Carlton from 1997 to 2001. Under his tenure at the pastry shop of JOEL from 2001 to 2003, Chef Suteau saw the Atlanta dining spot awarded "Best Viennoiserie," "Best 1000 Feuilles," and "Best Chocolate Cake of Atlanta." Next came a position as Head Pastry Chef at The Adolphus, a landmark restaurant in Dallas, Texas.

Chef Suteau has been featured in Pastry Art Magazine and several other luxury publications featuring his wide range of skills. In 2010, Suteau finished first for national qualification for the coupe du monde and finished sixth overall at the coupe du monde. In 2011, Chef Suteau was named one of the Top 10 Best Pastry Chefs. In January 2013, he was also named the U.S. Chocolate Master at the national World Chocolate Masters qualifying competition.

The Greenbrier Culinary Team