CHEF ALAIN ROBY, world reknowned master pastry chef, loves sharing his passion for fine desserts. His favorite dessert recipes and techniques are all here for you to enjoy and share. Watch Chef Roby prepare original desserts that are easier to make than you think!

About Chef Alain Roby

A Life with Food

Alain studied and learned his culinary art in Paris from the world famous Pastry Chef Lenotre and is a Certified Master Chef of Pastry & Sugar Artistry. Chef Roby has also been named as a permanent committee member of the exclusive Societe D'Escofier Chicago. He has traveled all over the world, and in his travels has served as the Private Pastry Chef to the Shah of Iran and has worked in London, Tokyo, New York and finally Chicago. Roby has served as the Private Pastry Chef for the Admiral of the Joan of Arc - the flagship of the French Navy. In addition, he was a featured chef promoting classic All-American desserts on the culinary crossing of the Queen Elizabeth II from South Hampton, England to New York.

Chef Roby has won over 20 prestigious culinary awards including, The Grand Prize Gold Medal of Paris offered by the French First Minister Medaille Des nautes) and the Best of Show by the National Restaurant Association Culinary Salon 1988, in Chicago. At the National Pastry Team Championships in 2001 in Beaver Creek and in 2005 in Phoenix, Chef Roby's team proved they were among the country's finest pastry artists, as they impressed the judges with their themed array of pastry creations, including impressive sugar showpieces created by Chef Roby. Chef Roby's team was awarded the Bronze Medal both years.

Chef Roby has been featured in numerous acclaimed newspaper and magazine publications, including Food & Wine, Gourmet, Pastry Art & Design, and Chocolatier. He has also been featured on The Learning Channel, as well as the Food Network's Extreme Pastry and Sugar Rush shows. He has been in three Food Network Specials: Unwrapped with Mark Summers, Mystery Birthday Cakes, and The World's Tallest Sugar Building. Alain has also been a judge in some Food Network Challenges. Chef Roby has served as the head pastry chef at the NFL Commissioner's Super Bowl Party for the past 19 years.

Alain's work has been seen all over the world, as The Guinness Book of World Records awarded Chef Roby the World's Tallest Cooked Sugar Building and World's Tallest Chocolate Sculpture. His award-winning cooked sugar building was 12 feet 10 inches tall and chocolate sculpture was 20 feet 8 inches tall. These creations took his world visibility to new heights. Chef Roby is the only pastry chef to hold two Guinness World Records.

Alain's most recent achievement is the highest honor of his career. Pastry Art & Design and Chocolatier magazines inducted Chef Roby into their Hall of Fame. This achievement is a prominent recognition of Alain's contributions to the pastry industry.

Based out of Hyatt Regency Chicago, Alain Roby currently serves as the Senior Corporate Pastry Chef for Hyatt Hotels over-seeing the Pastry Division for all Hyatt Hotels and Resorts. Chef Roby has worked at Hyatt Regency Chicago for over 23 years.