Stephen Durfee

Stephen Durfee is the Director of Chocolate Curriculum for Dandelion Chocolate in San Francisco, where he works with the Education team to craft exquisite chocolate experiences. Chef Durfee is an expert in all things chocolate and sugar. He was a Professor of Baking and Pastry Arts at the Culinary Institute of America, Greystone, in Napa Valley, CA for more than twenty years, teaching courses in chocolate, confectionery, cakes, and plated desserts.

As Executive Pastry Chef of The French Laundry in Yountville, CA, Chef Durfee won the 1998 James Beard Foundation’s Award for “Pastry Chef of the Year” and was named one of the “10 Best Pastry Chefs in America” in 1999 by Pastry Art & Design and Chocolatier magazines. His six-part video series “The Everyday Gourmet: Baking Pastries and Desserts” was commissioned by The Teaching Company and featured in their series, “The Great Courses”.

Chef Durfee was the Chocolatier and Plated Dessert specialist for Team USA in the Coupe de Monde de la Patisserie (the Pastry World Championships) in Lyon, France, 2013. He also serves as Senior Advisor to the Fine Cacao and Chocolate Institute.