Didier Berlioz, CIA Lecturing Instructor—Baking and Pastry Arts

Faculty Bio: Didier Berlioz

Baking and Pastry Arts
Associate Professor—Baking and Pastry Arts
Certification Credentials: CMB, CHE

Lycée Technique d’Hôtllerie et de Tourisme, Nice, France.

Chef Louis Francin.

Professional Experience:
Pastry Chef, JHouse, Greenwich, CT. Consultant, Berlioz Pastry, Mamaroneck, NY. Pastry Chef, La Panetiere, Rye, NY; La Reserve, NYC; Micheline Restaurant, Washington, DC. Pastry Assistant, Le Negresco, Nice; L’Oasis, La Napoule, France; La Réserve de Beaulieu, Beaulieu-sur-Mer, France.

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