Didier Berlioz

Faculty Bio: Didier Berlioz

Baking and Pastry Arts
Lecturing Instructor—Baking and Pastry Arts
Education and Credentials: CHE

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

Apprenticeships:
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.

The Culinary Institute of America

1946 Campus Drive
Hyde Park, NY 12538-1499

Contact Us

The Culinary Institute of America
1946 Campus Drive
Hyde Park, NY 12538-1499
Phone: 845-452-9600