Jean-Francois Suteau was named the 2013 U.S. Chocolate Master at the final competition in Chicago, hosted by Cacao Barry, Callebaut and Carma, the gourmet chocolate brands of Barry Callebaut, the world’s leading manufacturer of high-quality cocoa and chocolate products.

During the competition, the finalists presented a chocolate showpiece, a molded praline / molded bonbon, a gastronomic chocolate dessert and their own interpretation of the classic American pastry, the donut. The jury named Jean-Francois Suteau the winner based on his artistry, the taste of his creations, his adherence to the theme of Architecture of Taste and his technical skills.  The runner-up was Jove Hubbard, Executive Pastry Chef, The James Hotel, Chicago, IL. Hubbard also won Best Tasting and Suteau won Best Showpiece.

Jean-Francois Suteau is the Executive Pastry Chef, The Greenbrier Hotel, White Sulphur Springs, WV. Suteau was born into a family with a long career in pâtisserie dating back to 1752. His own career in pastry began in 1989, in his hometown of Nantes in the Brittany region of France. After a year-long apprenticeship, he moved to Paris, where he further developed his skills.  In 1992, he came to the United States and was awarded citizenship the next year, while working in restaurants in Aspen, Colorado.

Jean-Francois Suteau received tough competition from the other three exceptional finalists:

Jove Hubbard, Executive Pastry Chef, The James Hotel, Chicago, IL

Todd Owen, Executive Pastry Chef, Old Edwards Inn and Spa, Highlands, NC

Evan Sheridan, Pastry Chef de Tournant, Cathedral Hall University Club of Chicago, Chicago, IL

Jean-Francois Suteau will go on to compete against top culinary artisans from 20 countries in the 2013 World Chocolate Masters, an initiative of Barry Callebaut. World Chocolate Masters is in its 5th edition and is the only global culinary competition dedicated to the art of chocolate.

More information is available at