Executive Pastry Chef Simone Faure brings years of experience and a passion for her craft to the kitchen of The Ritz-Carlton, St Louis.

Faure, a native of New Orleans began her career working in the restaurants of the famed the Brennan family. With alumni such as Emeril Lagasse, John Besh, and Susan Spicer to name a few, Faure was in good company. After completing culinary school, Faure left the independent restaurant circuit to join the newly opened Ritz-Carlton New Orleans where she developed a taste for whimsical yet elegant pastries. From elaborate wedding cakes, pastries, cookies and cupcakes to one-of-a-kind VIP and celebrity requests, Faure is at the forefront of the art of pastry design.

Faure says, “My main goal is to change the way that people think of dessert in the city. It isn't the end of your meal, it's the punctuation mark; the last memory of your dining experience or perhaps the start of a perfect evening."

Faure has been featured in American Way Magazine, The New York Times and The Washington Post for her unique creations.