2009-2011 5-Star Pastry Chef
Laurent Branlard is the executive pastry chef for the Walt Disney World Swan and Dolphin Resort. A native of France, Laurent Branlard is a highly accomplished pastry chef who holds the distinction as the only two-time winner of the World Pastry Team Championship. He captained Team USA to victory in 2008 after previously winning in 2002. Laurent Branlard and Team USA defeated the top chefs from competing nations in a challenging 2-day, 13-hour competition that tested the team's culinary ability and artistic skills. In between his world titles, he held the honor of serving as a judge for the pastry championship competition and coaching Team USA in the 2006 World Pastry Competition to a bronze medal. He holds the honor of being named one the Top Pastry Chefs in America.
His outstanding creations have been featured on the Food Network, CBS's "Early Show" and NBC's "Today Show." Laurent Branlard is most noted for his sugar showpieces, resulting in innovative designs, all accomplished by pulling sugar. He continues to revamp the hotel's pastry menus in all restaurants and banquets.
Laurent Branlard began studying pastry arts at the age of 16. He was trained in his craft in France and is certified as a pastry chef, chocolate-maker, ice-cream maker and confectioner. He holds a CAP degree from a French Culinary Institute in Vincennes. Before joining the hotel, Branlard was executive pastry chef for the Ritz-Carlton Hotel, Buckhead in Atlanta. He was also executive pastry chef for the Ritz-Carlton in St. Thomas, USVI. He worked throughout France as a pastry chef and caterer.
While working as a pastry chef for Bontemps Catering in France, Laurent Branlard participated in the country's most prestigious pastry contest, the "Meilleur Ouvrier de France" (MOF - Master of the Craft Designation in France), an elite honor bestowed upon only few chefs. He was recruited by the noted Philippe Uraca, MOF to be his pastry chef. He also worked for Layrac Catering Company and held numerous other pastry chef positions in France. Branlard trained in chocolate-making under Chef Boucher, MOF, one of the most noted chocolate-makers in France.
Laurent Branlard has distinguished himself with fascinating sugar and chocolate showpieces and a host of other tantalizing desserts, resulting in intricate designs and awe-inspiring presentations. His proven experience adds an impressive component to the hotel's culinary team.