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.”
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.