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Faculty Bio: Thomas Croizé

Baking and Pastry Arts
Lecturing Instructor—Baking and Pastry Arts

Education:
Baccalaureate Degree, Advance Technician Degree in Culinary Management, Degree in Pastry Arts, Hospitality School of Touquet, Le Touquet-Paris-Plage, France.

Professional Experience:
Executive Pastry chef, Wild Carrot, Four Seasons Hotel Hampshire, Dogmersfield, United Kingdom; Le Jules Verne Alain Ducasse, Paris, France; Alain Ducasse au Plaza Athénée, Paris. Executive Pastry Sous Chef, Daniel, New York City. Pastry Cook/Demi-Chef de Partie/Pastry Sous Chef, Le Louis XV Alain Ducasse, Monaco. Kitchen Cook, Aux Lyonnais Alain Ducasse, Paris. Pastry Cook, Bar & Boeuf & Co Alain Ducasse, Monaco. Pastry Cook/Pastry Intern, La Ferme Saint Siméon, Honfleur, France. Bartender, L’Horizon, Saint Jean de Monts, France. Kitchen and Front-of-House Intern, Hilton Arc de Triomphe, Paris. Kitchen Intern, Embassy Suites Hotel, Raleigh, NC; Restaurant le Choucas, Serre Chevalier, France. Kitchen Sous Chef, Centre de Vacances SNCF, Soulac sur Mer, France. Front-of-House Intern, Restaurant Au Cote d’Argent, Calais, France.

Contact Us

The Culinary Institute of America
1946 Campus Drive
Hyde Park, NY 12538-1499