Chef Thieffine, Executive Pastry Chef at The Ritz-Carlton Resorts of Naples, brings more than 20 years of diverse experience in pastry arts to the resorts, from serving as the Executive Pastry Chef at luxury resorts, to most recently serving as Chef Instructor at the French Pastry School at the City College of Chicago. Prior to becoming a Chef Instructor, Chef Thieffine served as Executive Pastry Chef at The Ritz-Carlton, Palm Beach and before that held pastry chef positions at The Ritz-Carlton hotels in Philadelphia and Kapalua, and Le Meridian in Boston.

A native of France, Chef Thieffine began his apprenticeship at the age of 15 in the pastry kitchens of Soissons and Reims. His studies included both the technical and artistic aspects of his craft, confirming his love for the pastry arts. After earning his Brevet de Maitrise specializing in pastry arts, chocolate and ice cream, he joined Restaurant Marius in Paris and trained with Chef Jean Pierre Vigato at the two star Michelin Apicius, and Chef Gerard Faucher at the acclaimed Faucher. Most recently Chef Thieffine served as an assistant for Master Pastry Chef Sebastian Canonne at The World Pastry Forum in Las Vegas. He has also appeared in numerous local and national publications, and on the Food Network’s “Follow that Food.”