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Meet Our Corporate <strong>Pastry</strong> Chef:<br />
Francois Mellet<br />
Francois Mellet was born in Lyon, France, and holds a culinary degree in pastry and chocolate. He brings more than 30 years<br />
of experience to The Chefs’ Warehouse pastry category, where he has served as Corporate <strong>Pastry</strong> Chef for over a decade. At<br />
The Chefs’ Warehouse, he is responsible for organizing product demonstrations, evaluating new products, creating recipes<br />
and videos, and implementing a Chocolate Bean to Bar lab to teach the process of making chocolate. In 2012, Chef Francois<br />
earned a Guinness world record for building the world’s largest chocolate structure: a chocolate replica of an ancient Mayan<br />
temple to celebrate the roots of cocoa that weighed 18,239 pounds.<br />
Prior to his current position with Chefs’ Warehouse, Francois worked in various capacities within the baking and pastry<br />
business. He has held a variety of culinary and sales positions at hotels, retail locations, wholesale companies, and<br />
supermarkets. His experience and creative talent have given him a unique understanding of the industry, and made him an<br />
expert in his field.<br />
Francois’s vision for The Chefs’ Warehouse’s pastry division is to differentiate the company from its competitors by offering<br />
the highest-quality ingredients, designing product demonstrations and solutions, and upholding the company’s position as an<br />
innovator in the chocolate, pastry and dessert industries.<br />
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