The Greenbrier is proud to announce the appointment of Jean-Francois Suteau as our new Executive Pastry Chef. Chef Suteau comes to us from the Dorchester Collection Beverly Hills Hotel in Los Angeles, California.
Suteau was born into a family with a long career in pâtisserie 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. He 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.
Suteau was recently selected to be captain of the U.S. team at the World Pastry Cup - Coupe du Monde - to be held in Lyon in January 2011. Suteau earned the honor, competing against 11 other top pastry chefs in qualifying rounds held in Grand Rapids, Michigan in April 2010. He 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 in 2011 finish sixth at the coupe du monde. In 2011 Jean-Francois Suteau was named one of the Top 10 Best Pastry Chefs.