The Arizona Biltmore, A Waldorf Astoria Resort, has announced the appointment of Thierry Delourneaux to the position of Executive Pastry Chef. A respected culinarian with extensive experience at legendary, luxury properties, Chef Delourneaux will oversee all pastry and confection operations at the landmark property.
A consummate pastry expert with over 28 years of culinary experience, Delourneaux will be responsible for creative menu development as well as the exemplary execution of pastry across the resort’s five restaurants, lounges and cafes. Drawing inspiration from his heart of gold, Chef Delourneaux’s delectable creations are delicately thoughtful and must be “Chichifoofoo”, which is his trademark to describe something beautiful, above and beyond.
“The foundation of Thierry’s culinary training coupled with his distinctive creativity and passion aligns with our DNA and what the Biltmore represents for the past for 90 years,” said General Manager Sheila Foley. “We are delighted to have him join our team and sweeten our culinary offerings”.
Chef Delourneaux’s passion for all things sweet started early in life when he decided to pursue a pastry apprenticeship program in his hometown on the French Caribbean island of Guadeloupe; which he completed in half the required duration. Following the apprenticeship, Chef Delourneaux moved to Paris and completed a Masters in Pastry with the Chamber of Commerce while working at Chamarre Patisserie. Thierry’s innovative confections then led him to Canada where he worked in the renowned Lenotre Patisserie and opened two new patisserie boutiques – Patachou Patisseries in 2002, showcasing traditional French pastries.
Since then, Chef Delourneaux has gone on to work with some of the most prestigious international hotel collections, including the Ritz-Carlton Tyson’s Corner in McLean, VA., and The St. Regis Washington D.C. While at the Ritz-Carlton Tysons Corner, Delourneaux redesigned the brunch menu at Maestro, which was named the best new restaurant in 2004 by the Washington Post. Prior to the Ritz-Carlton Tyson’s Corner, Delourneaux led the pastry team at The Beverly Hilton in Beverly Hills, CA. and was the creative mastermind behind the grand dessert line-up for the 64thAnnual Golden Globe Awards in 2007. Chef Delourneaux was also part of the opening team at the idyllic Grand Del Mar Resort in 2007, where he meticulously designed the dessert menu for all dining outlets. In 2009, Chef Thierry joined The Greenbrier, an award-winning luxury resort located in the heart of the White Sulphur Springs, West Virginia, where he opened the Casino Club and several other restaurants there.
For three years Chef Delourneaux helmed the award-winning pastry kitchen of Fairmont Singapore and Swissôtel The Stanford and in 2014, was named for Executive Pastry Chef of the Year at the 14thWorld Gourmet Series Awards of Excellence. Following several years in Asia, Delourneaux brought his talents back to the United States, working at New York City’s legendary Rainbow Room, where he hosted The James Beard Foundation’s 2015 New York Gala in addition to many other high-profile events. Most recently, Chef Delourneaux worked at The St. Regis Washington DC, an award-winning luxury hotel, where he led the pastry department and opened Alhambra restaurant.
