Jean-Francois Suteau is the Executive Pastry Chef at The Greenbrier in West Virginia. His work, which incorporates seasonal produce and classic French culinary technique, has been showcased in the hotel’s venerable Main Dining Room, Sam Snead, Prime 44 and other casual restaurants since January 2012.
He recently moved from California where he was the Executive Pastry Chef at the legendary Beverly Hills Hotel & Bungalows, one of the premier properties of the Dorchester Collection.
Suteau was born into a family with a long career in pâtisserie
dating back to 1752. His own career in pastry began in 1989 in his
hometown of Nantes in the Brittany region of France. After a
year-long apprenticeship, he moved to Paris, where he further
developed his skills.
In 1992, he came to the United States and was awarded citizenship the next year while working in restaurants in Aspen, Colorado. Three years later, he was named Executive Pastry Chef of The River Club in Columbus, Georgia. From 1997 to 2001, he was named Executive Pastry Chef at the Dining Room at the Ritz-Carlton. Under his tenure at the pastry shop of JOEL from 2001 to 2003, Chef Suteau saw the Atlanta dining spot awarded “Best Viennoiserie,” “Best 1000 Feuilles,” and “Best Chocolate Cake of Atlanta.”
Next came a position as Head Pastry Chef at The Adolphus, a landmark restaurant in Dallas, Texas.
In April 2010 in Grand Rapids, Michigan, Chef Suteau finished first at the national qualifying round for the Coupe de Monde. He competed against 11 other top pastry chefs. In January 2011, Chef Suteau was selected as the captain for the US team to compete for the Coupe de Monde La Pâtisserie (Pastry World Cup) in Lyon, France. The US team competed against 22 other countries, finishing 6th and was awarded Best Sugar Showpiece.
In June 2011, Suteau was named one of the top ten pastry chefs in USA by Dessert Professional Magazine.