Personalities By Chef Rubber Presents
Viennoiserie Expert & Pursuer of the Perfect Croissant
Chef Peter Yuen is an award-winning pastry chef and world-renowned lamination specialist who began his career working part-time at his family’s bakery.
In 2000, he graduated from The French Pastry School, a world-renowned pastry school located in Chicago. Following his graduation, he worked as a pastry chef at the French Mill Bakery, and he was later recruited to work at the Four Seasons Hotel in Chicago. In time, with a growing interest in bread making, Chef Yuen became Head Baker of the Sofitel Chicago Water Tower.
Eventually, he opened his own up-scale bakery named La Patisserie P in 2004. He was a member of the Bread Bakers Guild Team USA 2008 that competed in the Coupe du Monde de la Boulangerie, at which time Chef Yuen placed first in the Viennoiserie category and that was where he first met Jimmy Griffin; he was invited to compete as the USA representative at the Viennoiserie category in the first Masters de la Boulangerie in 2010, which he placed second.
He has been a member of Ambassadeurs du Pain since 2009; and voted by his peers as one of the Top Ten Best Bread Bakers in America in 2011. Peter was first to pioneer the Universal Number System and taught thousands of people the world over. His system is numerical and as all nations understand maths, it is understood internationally, by all languages. Chef Yuen currently travels as an International Baking/Pastry Consultant. He is the official Viennoiserie trainer for the German National Baking Academy. And having taught at French Pastry School in Chicago, Bellouet Conseil in Paris, the Culinary Institute of America in Hyde Park, New York, and among numerous pastry & baking institutions in 33 countries all over the world. The interaction between Chef Yuen and Jimmy have blossomed from competition candidate/judge relationship to a tremendous mutual admiration friendship. Chef Griffin had spent time to join Chef Yuen in class during his trip to USA to visit his relatives in 2015. Peters impressive achievements and teaching appointments are vast, globally, and several more pages would be required to detail them all, but below are just a sample of some of his amazing appointments and achievements. He has earned his title “The Laminator” through his hard work, dedication and his amazing creativity and natural talent.
More about Peter Yuen
Official Viennoiserie Trainer for German National Baking Academy
Committee member representing Southeast Asia Region for Ambassadeurs du Pain
Member of the Bread Bakers Guild Team USA 2008
Ambassadeurs du Pain since 2009
USA Viennoiserie Masters de la Boulangerie 2010
Top Ten Best Bread Bakers in America 2011
International Baking/Pastry Consultant
Contact Peter at:
La Patisserie P. 1050-52 W Argyle St, Chicago, IL 60640, United States
Tel: +1 773-878-3226
CHEF RUBBER ON INSTAGRAM