Known for his Deeply Chocolate Creations:
Chef Thierry Delourneaux

By Patricia D. Sherman

Thierry Delourneaux has been Executive Pastry Chef at the Beverly Hilton Hotel in Beverly Hills, CA, since October 2006. As master of the famous hotel’s dessert menus, he delights guests with chocolate creations, such as his Chocolate Pecan Cheesecake (see recipe), that are imaginatively detailed and presented—and deeply chocolate. “I prefer using Valrhona because the chocolate flavor is stronger compared with other chocolates,” he says.

His creative desserts fuse his Caribbean roots and his classic French training. “I want people to savor my delicacies and awaken their taste buds,” he says. At the same time he is sensitive to his guests’ desires. In fact, he explains, “I created the Chocolate Pecan Cheesecake based on clients’ requests. They always want something chocolate with pecan and cheesecake, so I combined the flavors.”

His journey to Beverly Hills began on the Caribbean island of Guadeloupe and passed through Paris, Montreal, Toronto, New York and the Washington, D.C area. His passion for chocolate was ignited early, he says. One of his fondest memories is of creating chocolate cakes while still in high school.

In 1990 Chef Delourneaux moved to Paris, where he learned the art of transforming conventional desserts into exquisite plated presentations. After three years honing his skills in classical French pastry he went to Montreal to work at the legendary Lenotre Patisserie. Committed to learning English, he then moved to Toronto and a position as Pastry Chef for Patachou Patisserie.

Chef Delourenaux’s talents took him to New York as the Executive Pastry Chef at Food Attitude. His signature desserts earned him an even more challenging position at Park Avenue Catering. In New York, his work was recognized for his exquisitely detailed pastry design and his breathtaking wedding cakes and other special occasion masterpieces.

 In 2003, he became Executive Pastry Chef at The Ritz-Carlton Hotel Company in Tyson’s Corner, VA. Besides receiving culinary medals and awards, he has been a guest chef at food and wine events in the U.S. and Canada.

Visit www.beverlyhilton.com.

Patricia D. Sherman is the Editor of ChocolateAtlas.com.

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