Didier Berlioz

Spotlight On: Didier BerliozBaking and Pastry Arts

Lecturing Instructor—Baking and Pastry Arts
CHE
Email: d_berlio@culinary.edu

Education:
Lycée Techniques d’Hotellerie et de Tourisme de 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