Stephen Durfee

Chef Stephen Durfee is a pastry chef with over 25 years of experience and an extensive curriculmn vitae. He was the Executive Pastry Chef of The French Laundry in the '90s, during which 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. Afterwards, he became a Professor of Baking and Pastry Arts at the Culinary Institute of America, Greystone, teaching courses in chocolate, confectionery, cakes, and plated desserts for more than twenty years.

When he wasn't in the classroom, he participated in various pastry ventures. He served as a Chocolatier and Plated Dessert specialist for Team USA in the Coupe de Monde de la Patisserie (the Pastry World Championships) in Lyon, France, 2013 and as a Senior Advisor to the Fine Cacao and Chocolate Institute. He also recorded a six-part video series “The Everyday Gourmet: Baking Pastries and Desserts” commissioned by The Teaching Company and later featured in their series, “The Great Courses”.

Currently, Chef Stephen is the Director of Curriculum for Dandelion Chocolate, where he works with the Education team to craft exquisite chocolate experiences.