Stéphane has held a variety of positions at bakeries and pastry shops in the Paris area, where he learned the fundamentals of French pastry and bakery. In 1989, Stéphane opened his own pâtisserie tearoom “Pâtisserie Tréand,” located in Brignoles in Provence, South of France.
While running his pâtisserie, Stéphane found another way to share his passion through teaching. In 1994, he decided to become a Pastry Teacher while still running “Pâtisserie Tréand”. In 2001, Stéphane sold his pâtisserie in order to devote more time to teaching and to pursue his lifetime dream of achieving the title of M.O.F., (Meilleur Ouvrier de France) “Best Craftsman in France” which he achieved in 2004.
In 2005, Stéphane moved to the United States to work as the Executive Pastry Chef at The Four Seasons Hotel & Resort in Newport Beach, followed by a move to the St. Regis Monarch Beach Resort in Dana Point.In 2005, Chef Tréand won the Food Network's “Sugar Daredevils Challenge”, and in 2007 he won the gold medal at the National Pastry Team Championship (NPTC) in Nashville, TN. In 2008, he took the title of World Pastry Champion at the WPTC in Nashville, TN. Pastry Art and Design Magazine named Stéphane one of the Ten Best Pastry Chefs in the US in 2007 and 2008.Currently, Stéphane is the Executive Chef Consultant for Occitanial, a pastry shop in Tokyo which creates South of France pastries with a pinch of Japanese sensitivity. Stéphane also shares his passion and love for the Art of Pastry at Francium Chocolate, his chocolate factory in Tustin, CA.
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