Sebastien Rouxel

Sebastien Rouxel has extensive experience in the pastry industry, starting in 1996 as a Pastry Chef at L'Orangerie in Los Angeles. From 1997 to 1999, they worked as a Pastry Chef at Lutece in New York. In 1999, they joined the French Laundry as a Pastry Chef, where they stayed until 2004. Sebastien then worked at Perse Restaurant as a Pastry Chef in 2005 and later became a Pastry Chef at Bouchon Bakery and Under Pressure Cookbook from 2008 to 2012. Sebastien also gained recognition as one of the 10 best pastry chefs during their time at Pastry Art & Design Magazine from 2006 to 2008. In 1999, they joined the Thomas Keller Restaurant Group as an Executive Pastry Chef, a position they held until 2014. From 2015 to 2018, Sebastien worked as the Corporate Executive Pastry Chef at STARR Restaurants. Sebastien then became the Executive Pastry Chef at EDITION from 2018 until 2021. Currently, they serve as the Corporate Pastry Chef at The Dinex Group - Chef Daniel Boulud.

Sebastien Rouxel began their education in 1990 at CIFAM, where they pursued a CAP degree. The field of study during this time is not specified. Sebastien then continued their education at Chambre Des Metiers from 1992 to 1994, specializing in Pastry, Baking & Traiteur, and earning a Brevet Technique des Metiers degree.