Romain CORNU, RÉMY COINTREAU GASTRONOMIE new Ambassador

06/08/2021 - Romain Cornu was born and raised in France. In his early childhood, he developed his passion for creation and desserts by watching and helping his dad, Pastry chef and owner of a restaurant. At this time, he already loved to add smiles on guest’s faces while sharing his passion for baking.

At the age of fifteen he decided to start Pastry School where he learned more about Chocolate, Ice cream and Sugar. He moved to Washington DC, in 2010, shortly after obtaining his master’s degree in Chocolate. He earned his first experiences in the United States by working for casual and fine dining restaurants as well as a pastry shop. He was then hired as an executive Pastry Chef for Fabio Trabocchi, a Michelin starred Chef. In late 2016, he moved to Las Vegas and started working for Wolfgang Puck group as an Executive Pastry Chef at Spago located in The Bellagio resort, and then was transferred few months later to become the Executive Pastry Sous Chef of the entire hotel.

Romain joined Hakkasan Group in 2019 as a Corporate Pastry chef for all their restaurants worldwide. Between Michelin starred restaurant and casual dining, Romain was able to find the perfect balance between creativity and quality for his desserts. Constantly improving his master pieces, he absolutely loves exploring new ingredients and flavors.

As 2021 announced the fusion of Hakkasan with Tao Group Hospitality, the group officially became the biggest entertainment company worldwide, making Romain ready and very excited to take his career’s next challenge.

Romain finds himself lucky to live from his passion for food. He still loves sharing his commitment for his art with his team and customers and considers desserts as a real institution.

RÉMY COINTREAU GASTRONOMIE is pleased to welcome Romain CORNU within its Ambassadors.