Millennium Park | Chicago
Award-winning Executive Pastry Chef Scott Green joins Travelle from The French Pastry School, where he served as a Pastry Chef Instructor in both L’Art de la Pâtisserie and L’Art du Gâteau. Participating as a U.S. team member for the 2015 Coupe du Monde de la Pâtisserie, Green’s professional and educational experience raises the profile for Travelle’s pastry program. “At Travelle, the dessert menu centers around marrying Mediterranean flavors and traditions with techniques and tasting profiles familiar to the Midwest, which is an exciting challenge,” Green says. “My background in art and design has shaped the aesthetics of my desserts, where the composition of a plated dessert is a form of fine art.”
A seasoned pastry chef, Green’s career spans several states. While spending time at the Four Seasons Resort in Southern California, he began as pastry cook and ascended into the pastry chef role. While there he competed in the Food Network Challenge series, Pastry Daredevils, taking home a bronze medal. Following the Four Seasons, Green returned to his alma mater to teach upon completing L’Art de la Pâtisserie, The Professional Pastry and Baking Program, nearly ten years earlier.
Green has won several awards, including the gold medal at the 2011 National Pastry Team Championship and the Best Dégustation award; and the Best Dégustation and Silver Medal overall at the 2012 World Pastry Championship in Las Vegas. He was also the recipient of the President’s List of Highest Academic Achievement at the Art Institute of California.
In addition to his previous experience, Green worked at Executive Caterers at Landerhaven in Cleveland, Ohio; The Mid-America Club in Chicago; and Rolf’s Pâtisserie located outside of Chicago. Green competed as a finalist in the 2002 U.S. Pastry Championship in New York City. In 2003, Green attended the World Pastry Forum in Las Vegas, Nevada where he demonstrated sugar showpiece techniques and confectioneries, as well as mold-making skills with Chef John Kraus, a national pastry champion and former instructor at The French Pastry School. Additionally, Green pursued advanced training seminars with several master chefs and Meilleurs Ouvriers de France including Pascal Caffet, M.O.F., Jean-Claude Canestrier, M.O.F., Stéphane Tréand, M.O.F., Olivier Bajard, M.O.F., and Albert Adria of elBulli.
Chef Green holds a Bachelor of Science degree in Graphic Design from the Art Institute of California in San Francisco.