2026: Authored The Art of French Tarts (Knopf—release date November 2026)

2020: Co-founded the Rouxbe / French Pastry School Online Educational Programs

2020: Co-founded The Butter Book online educational platform

2019: Awarded the prestigious Fauteuil de L’ Académie Culinaire de France as a recognition for his lifetime achievement

2017: Named Knight by the French Government in the prestigious National Order of the Legion of Honor (Chevalier dans l’Ordre National de la Légion d’Honneur)

2014: wrote The Art of French Pastry book, was awarded The James Beard Foundation Award in the” Baking and Dessert” category, the International Association of Culinary Professionals (IACP) Cookbook Award in the Baking: Savory & Sweet category, the Gourmand World Cookbook Award in the category of” Best French Cuisine Book” for the USA, and Best in “World Cookbook Award”

2013: Co-Founded Pastry and Culinary Consulting, a Division of the French Pastry School

2013: Awarded the Medal of the Centennial Honor by the Académie Culinaire de France

2013: Received Lifetime Achievement Award from the Fine Chocolate Industry Association (FCIA)

2012: Named Chevalier de l’Ordre des Palmes Academiques (Knight of the Order of Academic Palms) by the French Government

2012: Inducted into Chicago Culinary Museum’s Chefs Hall of Fame

2011-2012: Coached the winning team of the 2011 National Pastry Championship, who went on to earn First Place in Dégustation and Second Place Overall for Team USA in the 2012 World Pastry Championship

2011: Inducted into the Pastry Hall of Fame by Dessert Professional magazine

2009: Featured in the Kings of Pastry documentary directed by Oscar winners filmmakers, DA Pennebaker and Chris Hegedus

2005: Named Jean Banchet Celebrity Pastry Chef of Year

2004: Named Pastry Chef of the Year at the World Pastry Forum in Las Vegas, Nevada

2004: Inducted to the Hall of Fame by the Oklahoma State Sugar Art Society

2003: Inducted in the Académie Culinaire De France

2002: Was the winning coach of the US Pastry World Champion Team in Las Vegas, Nevada

2001: Received the Jean Banchet Award of Excellence for best culinary school

2000: Awarded a place on the Chicago Tribune’s Good Eating Honor Roll

2000: Won the National Pastry Team Championship in Beaver Creek, Colorado

1997: Named one of the Top Ten Pastry Chefs in America by Chocolatier and Pastry Art & Design magazines

1997: Won the silver medal with the US Pastry Team at the Coupe du Monde de la Pâtisserie in Lyon, France

1997: Awarded the Medal of Excellence by the Vatel Club

1996: Named one of the Top Ten Pastry Chefs in America by Chocolatier and Pastry Art & Design magazines

1996: Won first prize for presentation and second prize overall for his masterpiece, “Lore of Flight” at the World Chocolate Masters Finals in Paris

1995: Won the bronze medal with the US Pastry Team at the Coupe du Monde de la Pâtisserie in Lyon, France

1995: Won first place at the first National Masters of Chocolate Competition