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VALRHONA FOR PROFESSIONALS

From information on new products for chefs and chocolatiers to schedules of demos and classes, us.valrhona.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.

Valrhona USA is happy to have a team of chefs creating recipes, teaching demos, and running classes at our L’École for professionals and consumers alike. 


MEET OUR CHEFS

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Nicolas Botomisy 

Corporate Pastry Chef
North America

Chef Nicolas Botomisy started his career in the south of France at Relais de la Poste where he developed his attention to detail and knowledge of taste, plate presentation, and texture. He then moved to the UK and Paris where he worked for 2 and 3 Michelin starred restaurants such as Four Seasons Hotel George V, Carré des feuillants and the Waterside Inn. It is in 2012 that Chef Botomisy started working for Valrhona as Pastry Chef at L’École Valrhona Tokyo, Japan where he deepened his passion for fine pastries and sense of creativity. Chef Botomisy started a new chapter in his career in 2016 when he moved to the US as the new L'École Valrhona Pastry Chef, North America.

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Derek Poirier

Corporate Pastry Chef
North America

Derek Poirier, Valrhona Pastry Chef North America, West Coast 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 Valrhona’s famed L’École 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 lives in Arizona.

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Paul Saiphet 

Corporate Pastry Chef Assistant
North America

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’École Valrhona Brooklyn team lending his skill and talents in support of L’École Valrhona Professional Classes and teaching Gourmet Classes.

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Sarah Tibbetts

Corporate Pastry Chef
North America

A graduate of Culinary Institute of America, Sarah Tibbetts' stellar career includes experience at some of the most 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. 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’École Valrhona North American Pastry Chef, Central, through which she uses the skills to conduct classes for professionals, one-on-one culinary consultations and media outreach, communicating the tastes and tales of Valrhona chocolate.

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