Sébastien Canonne MOF (born 1968)Virginia Gerst, "Crème of the crop," Chicago Tribune, June 1, 2005. is a French pastry chef and co-founder of the French Pastry School in Chicago, the Butter Book online platform, and EQUII. In 2004, he earned the title of Meilleur Ouvrier de France. In 2012, he was named a knight by the French government in the Order of Academic Palms, and in 2015, in the National Order of the Legion of Honour.Janet Rausa Fuller, "Chicago Pastry Chef Sebastien Canonne Wins France's Top Award," DNAinfo Chicago, September 15, 2015.
Early life and education Canonne was born and raised in Normandy, France.Erik Unger, "Sebastien Canonne," Crain's Chicago Business, November 3, 2007. His training began at the Culinary School of Rouen in Normandy when he was 15.William Rice, "Prince Of Pastry," Chicago Tribune, June 11, 1995. He had a culinary apprenticeship at the School of Hospitality and Hotel Management in Rouen, Normandy, followed by a pastry apprenticeship under chef Gaston Lenôtre."Dessert Professional’s Top Ten Pastry Chefs in North America 2015," Dessert Professional, August 24, 2015.
Career Canonne has worked at a variety of fine-dining restaurants and luxury hotels, including three-star Michelin restaurants; the Pré Catelan in Paris and the Côte Saint Jacques in Burgundy, France; the Beau-Rivage Palace in Geneva; the Euler Palace Hotel in Basel, Switzerland; and the Palais de l'Elysée in Paris for French president François Mitterrand. He moved to the United States in 1991, becoming the executive pastry chef at the Ritz-Carlton Hotel in Chicago.Rick Bayless, "The Honor Roll," Chicago Tribune, October 18, 2000.
In 2004, Canonne earned the title of Meilleur Ouvrier de France, the highest distinction for an artisan in France. The title is determined through a contest held once every three to four years. He was the first pastry chef living in the United States to be awarded the honor.Ben Goldberger, "New Chef Will Help Pastry Level to Rise," New York Times, February 6, 2010.
From 1995 to 2020, chefs Sébastien Canonne and fellow master pastry chef Jacquy Pfeiffer founded and operated the French Pastry School in Chicago, Illinois, a vocational secondary school to teach traditional French pastry making. It was the only school in the United States dedicated entirely to the art of pastry."An Interview with Pastry Chef Jacquy Pfeiffer," Cooking Schools. Accessed May 9, 2016.Linda Avery, "The Art of French Pastry," WITF-FM, April 30, 2014.
In 2012, Canonne was knighted in the Order of the Academic Palms, recognizing outstanding merit and contributions in education.
In 2015, Canonne was knighted in the Order of the Legion of Honour, recognizing outstanding merit and contributions to French culture.
In 2020, Cannone launched an online video series of classes called The Butter Book. In 2021, Canonne launched with Bridor, “The Pains Cuisinés”. In 2022, Canonne and several partners co-founded EQUII, a food technology company. The company produces high-protein, low-carbohydrate flour.
Film and television appearances Canonne is featured in the 2009 documentary film Kings of Pastry, directed by D.A. Pennebaker and Chris Hegedus, which documented Jacquy Pfeiffer's attempt to earn the title of Meilleur Ouvrier de France. Canonne served as Pfeiffer's coach in the competition.Loren King, "Eat, pray, love? No, bake, pray, be filmed," Boston Globe, September 19, 2010.
Canonne was a mentor and judge on season 2 of Top Chef: Just Desserts in 2011.Doug Quint and Bryan Petroff, "Top Chef Just Desserts, Season 2, Episode 10: The Finale," Eater.com, October 27, 2011.
References
External links Biography The Butter Book Bridor EQUII