From the South of France to Central Florida
The Sweeter Side of Stephane Chéramy, Pastry Chef, Grande Lakes Orlando
From the beginning of his career as an apprentice in the kitchens of the South of France to his flourishing career in the United States, Stephane Chéramy has led what some might call a very sweet life. Creating confections like ice cream, pastry, cakes and chocolate desserts is his forte.
As Executive Pastry Chef for Grande Lakes Orlando, Chéramy oversees both The Ritz-Carlton Orlando and the JW Marriott Orlando’s 24-hour pastry operation and a team of 39, and is responsible for the execution of all dessert and pastry production for the resort. Chéramy’s creativity and expertise in the art of patisserie are well represented throughout Grande Lakes Orlando’s food and beverage outlets including The Vineyard Grill, as well as the specialty Citron Patisserie, where the chef’s desserts are exhibited daily. His luscious creations are also featured in the hotel’s banquet and special events menus.
He was bestowed the medal and diploma by the Académie Culinaire de France in June 2012. Before joining the Grande Lakes Orlando culinary team in May 2006 as Executive Pastry Chef, Chéramy was the Executive Pastry Chef at The Ritz-Carlton, Sarasota. Prior to that, Chef Chéramy worked at the AAA Five Diamond, Forbes Five-Star-rated Ritz-Carlton, Naples.