Meet Thierry Delourneaux of Chichifoofoo

Today we’d like to introduce you to Thierry Delourneaux.

Hi Thierry. We appreciate you taking the time to share your story with us today. Where does your story begin?
Though my late father originally wanted me to become a policeman like him, he supported my choice. I started my lovely pastry journey with an apprenticeship in my hometown of Guadeloupe “the butterfly island in the Caribbean. When I finished the program in half the allotted time, I moved to France to pursue a master’s degree in pastry arts in Paris while honing my skills at Chamarre Pâtisserie. I have crossed the Atlantic to work at the renowned Lenôtre Patisserie in Montreal and steer the opening of two pastry boutiques for Patachou Patisserie in Toronto. Since then, I have crafted desserts and pastries for some of the most prestigious hotel brands in the world, including the Ritz- Carlton, The Beverly Hilton, The Greenbrier, The Waldorf Astoria, The Fairmont, and St. Regis. For the past year. I have been working as the Corporate Executive Pastry Chef in charge of developing the pastry for all concepts for the Maggiore Group in Arizona. I also maintain my Chichifoofoo consulting at Thierrydelourneaux.com.

Would you say it’s been a smooth road, and what are some of the biggest challenges you’ve faced along the way?
It has been a smooth ride as I’m in control of my destiny and the choices I make each time I take a position for my career. The struggle has been developing my Brand Chichifoofoo, but I’m getting there slowly with hard work.

Alright, so let’s switch gears a bit and talk business. What should we know?
Chichifoofoo means Embracing Elegance of Art and Life. As a chef. I have always described my art as Chichifoofoo means beautiful, above and beyond, which Chichifoofoo stands for that. I have always wanted an online shop, and with Chichifoofoo, I sell some small kitchenwares and clothing. Chichifoofoo also offers a pastry consulting program and masterclass.

Before we let you go, we’ve got to ask if you have any advice for those just starting.
The advice I would give to the youngsters starting in the culinary world is to find a mentor, a good organization they can go to. Being successful is great but how to maintain it is another thing. I wish I knew how hard this field is; you must make many sacrifices to get to the top. However, I have no regret, and there is not a single day I feel that I’m working because I love what I do.

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Contact Info:

• Website: Thierrydelourneaux.com
• Instagram: Chichifoofoo_official
• Facebook: Thierry Chichifoofoo Delourneaux
• Twitter: Thierry Delourneaux
• Youtube: https://youtube.com/channel/UCnoJqGu-qT4hfAh-TGCpolw