Stéphane Leopoldo is a lecturing instructor of Baking and Pastry Arts at the Culinary Institute of America’s (CIA) Texas campus, where he brings decades of experience and artistry shaped across kitchens in both the United States and Europe. Known for his inventive pastries, artisan breads, and elegant desserts, Leopoldo joined CIA in 2025.
Leopoldo relocated to Texas in 2012 to teach baking fundamentals and advanced baking and pastry arts at the Culinary Institute Lenôtre, in Houston, after first honing his craft in Paris in various pastry chef roles. This included serving as pastry chef and owner of Boulangerie LS27, where he created new dishes in constant search of innovation and quality improvements. He trained staff members, including one mentee who was elected best apprentice in dessert plate of France in 2011.
He served as executive pastry chef at La Cantera Resort and Spa in San Antonio, TX. There, he led dessert innovation, crafted intricate chocolate showpieces, trained staff, and directed the resort’s pastry team.
He also made notable contributions to San Antonio’s premier culinary destinations, such as The Argyle, La Cantera Resort & Spa, and Hotel Emma, where he elevated guest experiences through refined pastry production and artistic presentation. From 2014 to 2016, he was bakery production manager at Central Market in San Antonio, overseeing operations and profitability across all baking departments.
A graduate of ESCF Ferrandi Paris, Leopoldo has both a bachelor’s degree and an associate degree in Baking and Pastry Arts. He also trained for the Perfection of Entremets (DGF France), the Perfection of Individual Entremets (Ecole Bellouet Conseil), and the Perfection of Chocolates (Cacao Barry). He is a member of the American Culinary Federation.
Outside of the classroom, he enjoys traveling and discovering global pastry and traditions, food network shows, sharing knowledge through workshops, and inspiring the next generation of pastry chefs. He also enjoys kayaking and playing soccer.
When not in the kitchen, Leopoldo takes on another stage as a DJ. Mixing music allows him to explore rhythm, harmony, and creativity in a different form, an energy he often brings back to his pastry creations. As he often says, “A beautiful dessert can create joy the way a song can evoke feeling.”