Francois Mellet

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I have been around pastry and chocolate for over 30 years. I grew up in the region of Lyon, France and learned my craft and graduated there with the best pastry shops. When I moved to the U.S., I worked in all different areas of the food business, retail, catering, high-end hotel, upscale European market and wholesale. Although very challenging at times, these various professional experiences gave a better understanding of our food world language and needs of our customers. Today, I’m proud to be a part of The Chefs' Warehouse and to bring innovative solutions to our sales team and customers. My biggest accomplishments so far have been to hold a Chocolate Guinness World Record and being voted one of the Top 10 Pastry Chef in the U.S. in 2017. My mojo is very simple: “I know what I know and I don’t pretend to know what I don’t.”

Mango Passion Fruit Religeuse

Mellet’s Mango Passionfruit Religieuse is a dessert designed for Easter with its crisp, cookie-covered French cream puff, luxurious fondant icing, unique textures from France, and delightful flavors from the tropics.

Chocolate Pot De Creme

Just in time for the holiday, CW's Francois Mellet unveils a new easy-to-assemble recipe full of unique texture and deep chocolate flavor. DOWNLOAD NOW >

Exotique Caramel Zephyr Chocolate Cup

Get the Exclusive "NEW" Recipe featuring "NEW" Zephyr™ Caramel 35% by Cacao Barry