Executive Pastry Chef, The Dinex Group

Rouxel grew up in the Loire Valley of France, and began his culinary education at a very early age. At the young age of 16, he was in training as a savory cook at Les Jardins de la Forge a Michelin one-star in Champtoceaux.(France). Realizing that patisserie was his true interest, Rouxel took an internship at Le Peché Mignon in Nantes, where he experienced an intensive training, and earned his Mastery Diploma.

By age 20, Rouxel, for his military duty, was appointed pastry chef at the Palais de L'Elysée, the house of the President of France. Afterwards, went on to become pastry chef at the Michelin two-star restaurant Le Grand Véfour inside the Palais Royal in Paris. In 1996, Rouxel came to the United States and worked at L'Orangerie Restaurant in Los Angeles and at Lutèce in New York before beginning his long-standing culinary relationship with Thomas Keller.

In 2005, he was named a “Rising Starchef” by Star Chef Magazine. In 2006 and again in 2008, Pastry Art and Design Magazine declared him one of the “Top Ten Best Pastry Chefs in America.” Sébastien is the co-author of Bouchon Bakery, a #1 New York Times Bestseller. He is currently Corporate pastry chef for Chef Daniel Boulud’s Dinex group and leads and oversees all Dinex pastry concepts.