Romain attended the Ecole de Boulangerie et de Patisserie de Paris, earning 2 diplomas in four years. For his second diploma, Romain was hired at the renowned Plaza Athenee Hotel in Paris, under the direction of Christophe Michalak, World Champion of Pastry. This experience honed Romain’s sense of rigor, his creativity and attention to detail.
After two years at the hotel, wanting to travel and see the world, Romain decided to leave Paris and headed to Dubai, United Arab Emirates where he worked for 6 years. He was initially hired as the head baker for a start-up French bakery before being recruited to the Intercontinental Hotel where he was Head Baker for three years. When the opportunity to learn a different facet of baking production arose, he took it becoming Executive Head Baker for Bateel, a fine craft bakery. Here he was exposed to different artisan products and processes on a higher scale.
Finally, in 2016, Romain arrived in Chicago, as the R&D Master Baker for Problend-Eurogerm, a French/American company specializing in dough conditioners, bread mixes and pastry mixes. In this role, he brings together his high-end baker training, extensive production experience and innate creativity to develop new, clean label recipes for an impressive list of notable clients within the dynamic food industry.
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