Stéphane Tréand, MOF

Stéphane Tréand is owner and master pastry chef of Tréand pastry-shop in Brignoles, France and is also the executive pastry chef of the St. Regis Resort at Monarch Beach, CA. He spent the last 10 years of his 25-year-career teaching around the world, specializing in airbrush techniques, chocolate and sugar showpieces, and classical French gateaux. In 2004, he received the top honor in the pastry industry in France, in the form of a. He has won countless other awards, including the second prize in the 2002 World Pastry Championship with the French team, and the Food Network's Sugar Showpiece Challenge in 2005

He has recently consulted for The French National School in Yssingeaux, The French Union, International School (USA, Europe, Asia), and the International Pastry Shop. Treand holds the award of first prize for artistic sugar piece as a member of the French Team for the World Pastry Cup in Lyon 1997.

Achievements

•In 2005 received Meilleur Ouvrier de France award
•
In 2000 Finalist Meilleur Ouvrier de France
•
In 2000 Member of the French Team for the World Pastry Cup in Lyon, France.  Captured first prize for artistic sugar piece.
•
In 1997 Finalist Meilleur Ouvrier de France
•
In 1995 Second prize for the French Cup Artistic Sugar Piece in Paris, France
•
In 1994 First Prize Artistic Sugar Piece, Sete, France
•
In 1994 First Prize Artistic Chocolate Piece, Marseille, France
•
In 1994 Second Prize Artistic Sugar Piece, Arpajon, France
•
In 1993 First Prize Artistic Sugar Piece, Antibes, France
•
In 1993 First Prize Artistic Sugar Piece, Marseille, France
•
In 1988 Second Prize of Grande Matres de la Trasition Patisserie, Paris, France
•
In 1987 First Prize Artistic Sugar Piece, Laragne, France
•
In 1986 First Prize Artistic Sugar Piece, Laragne, France
•
In 1980 Certificate of Professional Education in Pastry Making, Chocolate, Confectionary, and Ice Cream