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Stephen L. Durfee, CEPC, CHE, is a Professor of Chocolate and Pastry Arts at the Culinary Institute of America, Greystone, in Napa Valley, CA, where he teaches the Senior Seminar: Advanced Concepts in Baking and Pastry. Formerly the Executive Pastry Chef of The French Laundry in Yountville, CA, he won the 1998 James Beard Foundation’s Award for “Pastry Chef of the Year” and was named one of the “10 Best Pastry Chefs in America” in 1999 by Pastry Art & Design and Chocolatier magazines.
In 2012, he was selected to join “Pastry Team USA”, to compete in the prestigious Coupe de Monde de la Patisserie in Lyon, France. As Chocolatier and Plated Dessert specialist, he helped guide the team to a fourth place finish in the 2013 Pastry World Championships.
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