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April 6, 2020
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Laurent Lhuillier

Master Pastry Chef Laurent Lhuillier joined our faculty in September 2019 as Executive Pastry Chef. Chef Lhuillier has 40 years of experience as an Executive Pastry Chef in prominent artisanal pastry kitchens both in the United States and abroad.  With a passion for artistically oriented, hand crafted pastries that are beautiful to the eye and excite the palate.  Laurent excels at creating unique desserts that have garnered awards and won praises in multiple publications.

Areas of Expertise

  • Sugar, Chocolate, and Confection
  • Ice Cream and Sorbet
  • High Volume, High Quality, Hand-crafted production plated desserts
  • Fine Dining Plated Desserts
  • Creative, artistic display pieces
  • Leadership and Training of Kitchen Team
  • Mentorship style resulting in 14 pastry chefs
  • Labor Organization and Budget Control
  • Menu Development and Implementation
  • Pastry Class Creation, Instruction, Demonstration
  • Pastry Captain for National and World Competitions

Notable Positions
Ritz Carlton Orlando, Executive Pastry Chef
Ritz Carlton Tysons Corner, Executive Pastry Chef
Prince of Whales Hotel, Ontario, Corporate Executive Pastry Chef
Atlantis Paradise Island, Senior Executive Pastry Chef
Shangri-La Hotel, Singapore, Executive Pastry Chef
The Empress Hotel, Victoria BC, Executive Pastry Chef
Marina Mandarin Hotel, Singapore, Executive Pastry Chef


Awards and Recognition

  • Pastry display challenge, Canadian society for sugar artistry 1989
    (3 Gold medals for sugar and chocolate displays)
  • Food Asia Singapore 1994
    (Silver medal for sugar display)
  • Culinary Challenge in Victoria, BC 1995
    (3 Gold medals for sugar and chocolate displays)
  • Fairfax Chocolate Challenge 2002
    (Gold medal for chocolate display)
  • Fairfax Chocolate Challenge 2003
    (Gold medal for chocolate display)
  • Florida Pastry Challenge 2004
    (Gold medal for sugar display, 2 Silver & 1 Bronze for chocolate display)
  • National Pastry Championship, Phoenix, AZ – Team Captain 2005
    (National Champion USA Title – overall Gold medal
  • World Pastry Championship 2006
    (Bronze medal)
  • Special plated desserts featured on the cover of “Special Events Magazine”
  • Review by Washington Post for Best Catered Desserts
  • Selected as on of the top Washington DC Chefs by “DC Chefs Magazine”
  • Winner of the Washington DC Cupcake Competition 2009
  • Appeared on many television programs such as the Food Network
  • Achieved “Washington’s Best Brunch” multiple years for Maestro Restaurant
  • Awarded Leader of the Quarter


Bellouet Conseil School – Paris, France

Ewald Notter School – Gaithersburg, MD

Olivier Bajard – Ice Cream and Sorbets, Chocolate displays, entremets

Norman Love – Chocolate Confections/ Plated Desserts

Radio telegraphist 1 RCP regiment PAU  France

French Apprenticeship Patisserie, “Gouhier” Esternay, 1979-1984 – France

CAP Pâtissier, Chocolatier, Glacier and Confiseur, 1981 –  France