Our Website for Professionals

From information on new products for chefs and chocolatiers to schedules of demos and classes, www.valrhonaprofessionals.com informs, educates, and instructs through regularly updated content and news.  Industry professionals are able to access information, such as how to order products, product usage, tips, recipes, and frequently asked questions 24/7.  Chefs are also able to contact Valrhona for responses to individual questions.

Our Corporate Chefs


L'Ecole Valrhona North American Pastry Chef



A graduate of Culinary Institute of America, Sarah Tibbetts' stellar career includes experience at some of the
renowned restaurants and hotels in the country. In San Francisco, she worked at The French Laundry, 
Citizen Cake
and the Ritz-Carlton Dining Room. In Las Vegas, she continued to hone her skills at the Wynn
Hotel; then, as Executive
Pastry Chef at the four-star Fleur de Lys; and then Michael Mina’s Michelin-rated
restaurant at the Bellagio. In Chicago,
she oversaw the dessert program at the Trump International Hotel &
Tower® Chicago.
She is a 2009 James Beard Award nominee and appears regularly in national and local media.
Chef Tibbetts qualified for the North American semi-finals of the Valrhona C3 Culinary Competition in Versailles,
France in April 2011.
The extremely accomplished Chef Sarah Tibbetts joined Valrhona as its L’Ecole Valrhona
North American Pastry Chefrn USA, through which she uses the people-skills
to conduct classes for professionals;
one-on-one culinary consultations and media outreach,
communicating the tastes and tales of Valrhona chocolate.

L'Ecole Valrhona North American Pastry Chef


Derek Poirier, L'École Valrhona North American Pastry and 2014 Top 10 Pastry Chefs in America, brings his experience and skills honed in the
top hotels of the US and Canada in his work with the French chocolate maker. He teaches and conducts demonstrations in restaurants, hotels
and culinary schools throughout the US and Canada.
He also develops recipes and teaches master classes attended by an international array
of pastry chefs who travel to famed L'
École Valrhona located in Tain l’Hermitage in the wine region of France’s Rhone Valley. He has
represented the U.S. and Canada in world pastry competitions, including in 2003 and 2005, as a member of Team USA at the Coupe du Monde
de la Pâtisserie in Lyon, France which brings together the top pastry chefs from 22 countries. He advised the Team USA chefs who were training
for the 2009 and 2011 competition. A native of Vancouver, BC, he currently makes his home in Arizona.

L'Ecole Valrhona North American Pastry Chef



Chef Paul Saiphet began his career in San Francisco working with Top Chef Alumni, Chef Ryan Scott. Chef Paul oversaw the production of
‘American-Style’ desserts in 
a variety of formats. He then moved on to work with Top Chef-Just Desserts winner Chef Yigit Pura at Patisserie
Tout Sweet, focused on elegant, French-style desserts. 
Later, Chef Paul gained valuable experience in fine dining plated desserts at 2 Michelin
Star outposts: Quince and Cotogna, under Chefs Carolyn Nugent and Chef Alen Ramos. In 2014, Chef Paul joined the L’Ecole Valrhona Brooklyn
team lending his skills and
talents in support of L’Ecole Valrhona Professional Classes and teaching several 
Gourmet Classes. 


Click here for Valrhona Professionals