Pastry Chef Matthieu Chamussy – Innovation and Teamwork, Recipes for Success

Patrick interviews Matthieu Chamussy, Research and Development Pastry Chef at Porto’s Bakery and Cafe, located in Southern California. Matthieu discusses his early pastry training in France, his transition to... See More

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Pastry Chef Matthieu Chamussy – Innovation and Teamwork, Recipes for Success Pastry Chef Matthieu Chamussy – Innovation and Teamwork, Recipes for Success

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Patrick interviews Matthieu Chamussy, Research and Development Pastry Chef at Porto’s Bakery and Cafe, located in Southern California. Matthieu discusses his early pastry training in France, his transition to the US, and his current position at the popular Porto’s Bakery, where Matthieu innovates, improves and develops the pastry teams for 5 very large and high volume Bakeries. Porto’s Bakery was chosen 2016 “Best Place to Eat in the US” according to Yelp. In 2018, Chef Matthieu and Porto’s Bakery teamed up for a competition and were voted “Best Croissant in Los Angeles” by Frenchly at Le Petit Paris Restaurant. Matthieu discusses the challenges and rewards of producing high volume, quality bakery products and also shares some tips on making an award winning croissant!

Patrick interviews Matthieu Chamussy, Research and Development Pastry Chef at Porto’s Bakery and Cafe, located in Southern California. Matthieu discusses his early pastry training in France, his transition to the US, and his current position at the popular Porto’s Bakery, where Matthieu innovates, improves and develops the pastry teams for 5 very large and high volume Bakeries. Porto’s Bakery was chosen 2016 “Best Place to Eat in the US” according to Yelp. In 2018, Chef Matthieu and Porto’s Bakery teamed up for a competition and were voted “Best Croissant in Los Angeles” by Frenchly at Le Petit Paris Restaurant. Matthieu discusses the challenges and rewards of producing high volume, quality bakery products and also shares some tips on making an award winning croissant!

Host Info

Patrick Honeywell

Patrick Honeywell has 30 years of experience in the Food and Pastry Industry. Formerly served as Pastry Chef for Westin Hotels and Resorts where he assisted in new hotel openings and creating pastries and providing recipes for the cookbook, “Food and Wine the Westin Way.”

Patrick works closely with food industry experts- Las Vegas Casino Pastry Chefs, Hotel Chefs, European and American Consulting Chefs, Master Artisan bakers. Working together, sharing each others passion ideveloping new products and menus.