Pastry chef Garry Larduinat is known for his whimsical and inventive desserts, creating masterpieces that are as beautiful as they are delicious. Born in Limoges, France, to parents who were both chefs, Garry started his career at age 14 with an apprenticeship at the Michelin two-star French restaurant, La Chapelle Saint Martin, followed by a formal culinary school education back in his hometown.

After working in top kitchens throughout France, Garry's dream of moving to New York City came true when in 2010, he assumed a position working with renowned pastry chef Francois Payard. Garry served as Executive Pastry Chef at Payard Patisserie, one of the country's best pastry shops, for close to six years before heading west to California to become Executive Pastry Chef at Los Angeles' famed Hotel Bel-Air.

In 2017, Garry joined Wolfgang Puck Catering which provided him with an opportunity to create with no boundaries, taking advantage of California's seasonal ingredients and the team's breadth of parties and events to produce an ever-changing arrange of visually stunning desserts.

Garry's style showcases classic flavor combinations with an unexpected twist in flavor, texture or presentation. His creative process begins by visualizing the colors and shapes before crafting the flavor profile. His work has cultivated an audience of over 180,000 followers on Instagram, where he provides an inside look at his process for creating edible art.

In this episode we discuss:

• Garry's apprenticeship at a Michelin-starred restaurant
• Taking a chance and a job in NYC
• What he learned working at Payard Patisserie
• Moving to Los Angeles to become Executive Pastry Chef at Hotel Bel-Air
• Discovering the challenges of working in a restrictive environment
• Landing his dream job at Wolfgang Puck Catering
• What it's like to craft desserts for Hollywood's biggest event of the year
• And much more!

Originally from Wilmington, Delaware, Cecilia Gaudioso has a deep-rooted passion for pastry arts that traces back to her family's bakery, which was established in the 1930s. She earned an Associate's Degree in Pastry Arts from The Restaurant School at Walnut Hill College in Philadelphia, Pennsylvania. Cecilia began her pastry career with an internship at the Historic Hotel DuPont in Wilmington, where she worked as a pastry chef for 12 years, crafting desserts for the café, The Green Room, and banquets. She further honed her cake decorating skills while working at The Master's Baker in West Chester, PA. In November 2015, Cecilia joined Restaurant Associates at Longwood Gardens, where she oversees daily pastry production for the Café and 1906 restaurants, assists in coordinating catering events, and collaborates on seasonal menus, all while upholding the standards and traditions of Longwood Gardens. Longwoodgardens.org

In this episode we discuss:

• How her family's bakery may have planted the seed for a career in pastry
• Soaking up knowledge at the Restaurant School in Philadelphia
• How an internship led to a 12-year stint at The Hotel DuPont
• Learning the craft of making custom cakes at The Master's Baker
• Landing a job at Longwood Gardens
• How she incorporates herbs and flowers into her desserts
• Balancing being a mom with her responsibilities as an Executive Pastry Chef
• Cecilia's best career advice
• And much more!

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Romain Dufour is a baking instructor and consultant to industrial and artisan baking companies. Drawing on more than 20 years of experience in the industry, Chef Dufour's company offers expert training, masterclasses and guidance to bakers, helping them refine their craft and elevate their operations. He is also a key member of the organizing committee for the Coupe du Monde de la Boulangerie, which will take place in Paris, January 20-21st, 2026. The Americas Selection for the main competition will take place at the IBIE (International Baking Industry Exposition) in Las Vegas from September 14th through the 17th, 2025. The top two teams from this competition will go on to compete in Paris. For more info on Chef Dufour and the event, visit Chefromaindufour.com and bakingexpo.com.

In this episode we discuss:

• Romain's new role as consultant to artisan and industrial bakeries
• Juggling consulting with teaching masterclasses and digital courses
• His role in the Coupe du Monde de la Boulangerie Americas Selection
• What's involved in the competition
• How teams are judged
• Who will be representing the US in the competition
• Romain's best tip for bakers
• The element that generates the most excitement at the Coupe
• And much more!