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The trophy is made from silver & copper, pots & pans, forks, spoons, knifes from original chefs and family own kitchen.
Chef Laurent Richard is a highly respected Executive Pastry Chef with an illustrious career spanning over four decades, recognized as one of Pastry Art & Design’s “Ten Best Pastry Chefs in America.” Born in France and trained through classical French pastry traditions, he has built an exceptional reputation in New York, notably serving for over a decade as Executive Pastry Chef at The Ritz-Carlton New York, Battery Park, following thirteen years at the renowned La Caravelle restaurant. His career is marked by numerous distinctions, including honors from the James Beard Foundation and the Société Culinaire Philanthropique, as well as extensive media recognition and appearances. Known for his artistry, precision, and creativity, Chef Richard has delighted critics, dignitaries, and international figures alike with his refined pastry work.
Since 2020, Chef Richard has served as Treasurer of the Académie Culinaire de France USA & Canada, contributing his leadership and experience to the organization. In recognition of his dedication and commitment, he was honored and nominated for the 2026 Chair of the Academy USA & Canada during our Congress held in Charlotte, further highlighting his respected role within the culinary community.
"Fauteuil de l’Academie Culinaire de France” recompense a long time achievement by an Academiciens for his or her work and passion towards the Academie and the industry of culinary art.
