From the beginning of his career as an apprentice in the kitchens of the South of France to his flourishing career in the United States, Stephane Chéramy has led what some might call a very sweet life. Creating confections like ice cream, pastry, cakes and chocolate desserts is his forte.

As Executive Pastry Chef for Grande Lakes Orlando, Chéramy oversees both The Ritz-Carlton Orlando and the JW Marriott Orlando’s 24-hour pastry operation and a team of 39, and is responsible for the execution of all dessert and pastry production for the resort. Chéramy’s creativity and expertise in the art of patisserie are well represented throughout Grande Lakes Orlando’s food and beverage outlets including award-winning The Vineyard Grill, Primo, as well as the specialty Citron Patisserie, where the chef’s desserts are exhibited daily. His luscious creations are also featured in the hotel’s banquet and special events menus.

Chef Chéramy has vast experience and knowledge of life’s delicious little luxuries. Before joining The Grande Lakes Orlando culinary team in May 2006 as Executive Pastry Chef overseeing both hotels, Chéramy was the Executive Pastry Chef at The Ritz-Carlton, Sarasota. Prior to that, Chef Chéramy shined in the position of Assistant Pastry Chef of the AAA Five Diamond, Mobil Five-Star-rated Ritz-Carlton, Naples. Before joining The Ritz-Carlton Hotel Company, L.L.C., Chéramy was an opening chef at Las Vegas’ Bellagio where he oversaw dessert preparation for the hotel’s 11 gourmet restaurants as well as banquet and catering functions. He especially enjoyed filling special requests for celebrity guests like the Tiramisu he made for Michael Jackson, the Strawberry Mousseline for Elizabeth Taylor and the sugar showpiece for Jimmy Carter.

Before coming to the United States, Chef Chéramy honed his craft working under some of Southern France’s Master Chefs who had earned the prestigious honor of Meilleur Ouvrier de France (M.O.F.), assisting with demonstrations, classes and shows.

Chef Chéramy has recently been named one of six Ritz-Carlton chefs in The First Annual Rising Young Chef Competition, the sole pastry chef. Additionally, Orlando Leisure Magazine featured one of Chef Chéramy’s succulent and beautiful creations on the cover of their December 2006 issue, and Sarasota magazine touts Chef Chéramy’s creations as “Best Architecture to Eat” in their annual “Best of the Best” readers poll for 2004. In July 2003 he received a silver medal at the National Pastry Competition in Las Vegas as part of “Team Monti.” Chef Chéramy worked as an assistant and guest pastry chef during the 2002 World Pastry Cup Competition in Las Vegas. Among other awards and accolades are winning the Plated Desserts Competition at Classic Gourmet’s Southern Pastry Classic in September 2002 where Chef Chéramy set a record of 98 points out of a possible 100 for his dessert, Fig Sorbet with Frozen Montelimart Nougat with Fig Candy in Red Wine Syrup. The beautiful and striking entry was finished with a Basil Tuile. He has also received a silver medal at the National Dessert Competition in Las Vegas and was a finalist in the International Grand Prix Sibelaner in 1999. In addition, he placed second at the 11th Chocolate Competition in Sète, France in 1998.