Jean-Francois Suteau is currently the Executive Pastry Chef for The Greenbrier Resort, one of the finest luxury resorts around the world.
Suteau was born in Rennes, France in 1971 into a family with a long career in pâtisserie dating back to 1752. His own career in pastry began as a Baker Apprentice in 1986, at the Alain Coller pastry shop in Nantes, France. His talents were instantly recognized: Chef Suteau graduated with a bronze medal for the best apprentice baker of France.
In 1992, Chef Suteau’s journey took him to the United States where he started off as a pastry cook in Aspen, Colorado. He then gained experience as executive pastry chef of The River Club in Columbus, Georgia, and executive pastry chef at the Dining Room at the Ritz-Carlton Buckhead from 1997 to 2001. Under his tenure at the pastry shop of JOEL from 2001 to 2003, Chef Suteau saw the Atlanta dining spot awarded “Best Viennoiserie,” “Best 1000 Feuilles,” and “Best Chocolate Cake of Atlanta.”
Since then, Chef Suteau’s career has flourished. Before joining the team at The Greenbrier, he gained valuable experience as Executive Pastry Chef in some of the most prestigious properties around the country, including the landmark Adolphus in Dallas and the iconic Beverly Hills Hotel. In 2010 Jean received a gold medal at the US Pastry World Cup. A year later, Jean-Francois was recognized as one of the Top Ten Best Pastry Chefs in the United States. In early 2013, Chef Suteau participated in the USA Chocolate Masters competition. On the basis of his artistry, the taste of his creations, and his technical skills, he was declared the “US Chocolate Master”.