Sebastien Canonne's (left in picture) achievements and awards are numerous.

He won the "1996 U.S. Pastry Cup" and led the 1997 U.S. Pastry Cup World Team to a silver medal at the finals in Lyon, France. Against chefs from 16 other countries. His winning creations included an array of desserts and surrealistic sculptures made from sugar and chocolate. He was named one of the "Top Ten Pastry Chefs in America in 1996 and 1997" by Chocolatier Magazine and Pastry Art & Design, and was crowned "1995 Champagne Taittinger Pastry Chef of the Year in America."

Canonne's pastry chef career began in 1983 at the age of 15, when he studied at the Ecole HoteliEre de Rouen in Normandy, France for two years. In 1985, he apprentice at the renowned Paris Pastry Shop, Gaston Lenotre, where he was immersed in all aspects of the pastry profession. He advanced to the famous La Cote St. Jacques Restaurant in Burgundy, alongside three-star Michelin Chef Michel Lorain. In 1987, Canonne continued to refine his skills at the legendary Beau Rivage Palace in Geneva, Switzerland, and, subsequently, at the Hotel Palace Euler in Basel. Two years later, Canonne served French President Francois Mitterand at the Palais de Elysee in Paris. Assisting Master Chef Normand, Canonne co-created exclusive French pastries that were served at executive state receptions for over 40 visiting international political dignitaries, among them United States President George Bush. Canonne moved to the United States in 1992 to become Executive Pastry Chef at the RitzCarlton. During his five years at the Ritz-Carlton Hotel, it was twice named the best hotel in the U.S. and one of the top hotels in the world.