2009-2010 5-Star Pastry Chef
An international consultant, Stéphane Glacier is a highly decorated pastry chef dedicated to sharing his experiences and craft. He travels all around the world to teach and demonstrate pastry for prestigious brands, and organizes and gives classes for professionals.
Stéphane Glacier is the author of many books for professionals including: Sugar Art Behind the Scene; Holiday Desserts Behind the Scene; Un Amour de Macaron; Gourmandises Salées; and Verrines et Petits Gateaux. He has also authored books for the general public including: I Melt for Chocolate; Tentation Fraîcheur; Gourmandises, so British; Mignardises; and Millefeuilles
In 1997, Stéphane Glacier received his first honor as the Sugar Art European Champion. Three years later he was awarded the coveted Meilleur Ouvrier de France Pâtissier (Best Craftsman in France 2000). He also coached the French Pastry Team, winner at the World Pastry Team Championship in Phoenix, USA, in July 2006.