Don Draper

Pastry Chef · Head of Viennoiserie
Brooklyn, NY · don.draper@example.com · (555) 012-8873 · @johnbakes (94k)

Pastry chef, 9 years from stage to section head. I run a 6-person viennoiserie team baking 1,400 pieces a day. My croissant took second at a national contest; my kouign-amann has a waiting list on weekends. yes, a waiting list ↴

Kitchens

laminating day, 6 a.m.
Head of Viennoiserie2022 ~ now
Marrow & Rye Bakery, Brooklyn
  • Lead 6 bakers across 2 shifts; 1,400 laminated pieces daily, waste under 3%
  • Designed the rotating seasonal menu: 4 new items per quarter, 2 became permanent best-sellers
  • Wholesale program grew from 3 to 19 cafés on my section's items
Pastry Sous Chef2019 ~ 2022
Hotel Delacourt (5-star, 280 covers), Manhattan
  • Plated desserts and banquet production to 600 covers; ran the section on the chef's 2 days off
Commis → Demi → Chef de partie2016 ~ 2019
Boulangerie Saint-Ange, Paris
  • Three years of laminating in a 200-year-old basement. Cold hands, warm bread.

Can-do list

laminationsourdough viennoiserie chocolate workplated desserts menu costingteam training wholesale ops
flour everywhere, always ✎

Paper trail

Grand Diplôme, Pâtisserie2016
Le Cordon Bleu, Paris
2nd place, National Croissant Cup2024
Feature: "The Lamination Issue"2025
Bake Magazine, 6-page profile
NYC Food Handler Licensecurrent