Chef Jacquy Pfeiffer’s exceptional career began with an apprenticeship in Alsace at the famous Jean Clauss Pâtisserie. Following his apprenticeship in Strasbourg, Pfeiffer went on to establish himself as a leading figure in the art of pastry working with some world-renowned families and establishments. Some of these include the Royal Family in Riyadh, Saudi Arabia; the Sultan of Brunei; the Hyatt Regency, Hong Kong; a prestigious pastry shop in Palo Alto, California; and both the Fairmont and Sheraton hotels in Chicago, Illinois. These experiences led Chef Pfeiffer to teach and consult in numerous of the most prominent properties and companies worldwide, such as the Ritz-Carlton and Four Seasons Hotels and Resorts, the Atlantis Hotel in the Bahamas, and the Adolphus Hotel in Dallas, Texas.

In 1995, Jacquy Pfeiffer along with Sébastien Canonne, founded The French Pastry School where their team is devoted to imparting excellence. Today, The French Pastry School is considered one of the leading pastry institutions in the world.

For over 15 years, Chef Alissa Wallers has been devoted to the world of pastry. In that time, she have worked side-by-side with some of the most celebrated pastry chefs in the world.

Alissa Wallers is a Chef Instructor in the professional full-time courses, Cake (L’Art du Gâteau) and Pastry and Baking (L’Art de la Pâtisserie). Chef Wallers is a graduate of both The French Pastry School and the Cooking and Hospitality Institute of Chicago. After graduating from L’Art de la Pâtisserie program in 2005, Chef Wallers moved to New York City to work and study under renowned Pastry Chef Francois Payard. Upon returning to Chicago, she worked as Assistant Pastry Chef of the Sofitel Water Tower Hotel and led the pastry department in the opening of Chicago’s Five Diamond rated Elysian Hotel, now the Waldorf-Astoria.

After five years as a pastry chef in the finest kitchens in Chicago, Wallers went on to become the Lead Chef at Parties That Cook teaching cooking classes to large corporate groups and hosting culinary events throughout the city. Most recently, Wallers held the position of product promoter for Barry-Callebaut, the world’s leading manufacturer of high-quality chocolate and cocoa products. Her wide range of skills and dedication to her craft is an inspiration to our students.

Using her experience in the art of classic French pastries and her love for American desserts, she creates cakes and pastries that are made with the best ingredients and the finest care. Every custom cake that Chef Alissa serves is an important one— from wedding cakes, to birthday cakes, or any cake for a festive celebration— she is committed to accentuating these memorable events with a sweet treat that is equally memorable.

Spanning nearly 30 years, Chef Scott Samuel’s distinguished culinary career has included leadership roles in culinary innovation, instruction, operations and program development. Before joining Rouxbe as the Vice President of Culinary, Scott served as the Director of Culinary Innovation for Zipongo, a digital health company focused on making it easier to eat well. Prior to Zipongo Scott worked with The Culinary Institute of America as the Executive Chef of the college’s Strategic Initiatives Group and as an instructor in the culinary arts degree program where he coordinated the food operations for the culinary college’s industry leadership conferences, including Menus of Change, in partnership with the Harvard T.H. Chan School of Public Health.

Scott earned a Bachelor’s Degree in Hotel & Restaurant Administration from Washington State University and spent a summer studying at the Cesar Ritz Institute of Hotel Management in Switzerland.